Caramelized Pineapple Upside-Down Cake

Total Time:
1 hr 30 min
35 min
15 min
40 min

6 to 8 servings

  • Cake:
  • 3/4 cup brown sugar
  • 2 1/2 sticks unsalted butter, softened
  • One 20-ounce can pineapple rings in juice, drained, 1/4 cup juice reserved
  • 2 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • Topping:
  • 1 cup sour cream
  • 1 1/2 tablespoons granulated sugar
  • 1/2 vanilla bean, seeds scraped
  • For the cake: Preheat the oven to 350 degrees F.

  • Put the brown sugar, 1/2 stick of the butter and the 1/4 cup pineapple juice in a small saucepan over medium heat. Cook until the sugar dissolves and begins to caramelize, about 10 minutes. Pour into a 9-by-13-inch baking dish and top with the pineapple rings. Set aside.

  • Whisk together the flour, ginger and salt in a medium bowl.

  • In a stand mixer with the paddle attachment, beat together the remaining 2 sticks butter and the granulated sugar until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in vanilla until well incorporated.

  • With the mixer on low speed, slowly add in the dry ingredients, beating just until incorporated--be careful not to over-mix. Spread the batter over the pineapple rings in the baking dish.

  • Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool for 15 minutes.

  • Meanwhile, make the topping: Stir together the sour cream, sugar and vanilla seeds in a small bowl.

  • To serve, invert the cake over a platter and cut into portions. Serve with a dollop of the sour cream topping.

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    Pineapple Upside-Down Cake

    Recipe courtesy of Damaris Phillips