Simple Pineapple Upside-Down Cake Recipe

For the topping

• ¼ cup butter, melted
• ½ cup dark brown sugar
• 10 fresh pineapple rings, or canned pineapple rings
• Maraschino cherries, stems removed

For the cake

• 1½ cups cake flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 6 tablespoons unsalted butter, softened
• ¾ cup white sugar
• 2 large egg whites, room temperature
• ¼ cup sour cream
• ¼ cup buttermilk
• ¼ cup whole milk
• 1 teaspoon vanilla extract

1. 1

   Preheat the oven to 350 degrees Fahrenheit with a rack in the center.

2. 2

   Pour melted butter into a pie plate or 8-inch round baking pan, tilting to coat the bottom and sides.

3. 3

   Sprinkle brown sugar all over the inside of the pie pan.

4. 4

   Pat the pineapple and cherries dry with paper towels.

5. 5

   Arrange the pineapple slices all along the bottom and sides of the pie plate in a single layer, trimming the pineapple slices as needed.

6. 6

   Place the cherries in the center of each pineapple ring and between the slices.

7. 7

   Place the pan in the fridge to set while you prepare the cake batter.

8. 8

   In a medium bowl, whisk together flour, salt, baking powder, and baking soda.

9. 9

   In a separate large bowl, combine the softened butter and white sugar.

10. 10

    Using an electric mixer, beat the sugar and butter until light and fluffy, about 3 minutes.

11. 11

    Add the egg whites and beat until combined.

12. 12

    Add the sour cream and beat until combined.

13. 13

    Mix in half of the mixed dry ingredients, then add the buttermilk.

14. 14

    Add the remaining flour mixture, then add the ¼ cup milk and vanilla until just combined.

15. 15

    Pour the cake batter over the fruit topping in the pan and spread evenly.

16. 16

    Transfer the cake to the oven and bake until the cake is light golden brown. Tent the cake with foil halfway through and bake until a toothpick inserted at the center comes out mostly clean (a few crumbs are okay), about 45 minutes.

17. 17

    Remove the cake from the oven and cool in the pan on a wire rack for about 20 minutes.

18. 18

    Invert the pineapple cake onto a serving plate and finish cooling at room temperature before serving.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Alice Waters, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Gordon Ramsay, Yotam Ottolenghi, Dominique Ansel, and more.