Caramelized Pineapple Upside-Down Cake

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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 45 min
  • Yield: 6 to 8 servings
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Ingredients

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 

Directions

  1. For the cake: Preheat the oven to 350 degrees F.
  2. 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.
  3. Whisk together the flour, ginger and salt in a medium bowl.
  4. 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.
  5. 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.
  6. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool for 15 minutes.
  7. Meanwhile, make the topping: Stir together the sour cream, sugar and vanilla seeds in a small bowl.
  8. To serve, invert the cake over a platter and cut into portions. Serve with a dollop of the sour cream topping.