Pineapple Upside Down Cake

Pineapple Upside Down Cake – gorgeous, delicious, and decadent! This festive cake bursts with tropical flavors and is made more special with a dash of spiced rum.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings - 12 slices

Calories 520kcal

Author Imma

Equipment

10-inch spring form pan or round baking glass
Heavy foil paper
Heavy saucepan
large mixing bowl
Hand mixer
Wire rack
Sharp knife
Large plate

Ingredients

Toppings

4-5 tablespoons (60 grams) unsalted butter , melted
½ cup (110 grams ) brown sugar
20 ounces canned pineapple slices
7-12 maraschino cherries

Pineapple Cake

6 ounces (170.1g) unsalted butter , softened
¾ cup (165g) granulated sugar
½ cup (115g) sour cream
3 large eggs
1 ½ cup (187.5g) sifted cake flour
½ teaspoon (1g) nutmeg
1 teaspoon (4g) baking powder
¼ teaspoon (1.5g) baking soda
½ teaspoon (2.5g) salt
1 teaspoon (4.2g) vanilla extract
1-2 tablespoons (15ml-30ml) spiced rum

Instructions

Preheat oven to 350°F. If needed, wrap a 10-inch springform pan in heavy foil paper to prevent leaking or use a 10-inch skillet or baking pan.
Drain the pineapple slices and cherries. Place the pineapple and cherries on paper towels to absorb excess moisture.
In a heavy saucepan, melt the butter. Or place the butter in a microwave-safe bowl and microwave it for about 30-60 seconds until melted.
Pour the melted butter into the cake pan, followed by the brown sugar. Spread it evenly. Then arrange the pineapple slices with one in the center, 5 others around it, and put the cherries in between the pineapple rings. You will need around 10 whole pineapple rings as the rest of the pineapple rings are split in half. Place the half slices against the sides, facing down if desired. Set aside.
In a large mixing bowl, cream the butter and sugar. Add in the sour cream and mix until combined. Next, add in the eggs, sifted flour, nutmeg, baking soda, baking powder, and salt. Mix until combined.
Then pour in the vanilla extract, and spiced rum. Mix everything until fully incorporated.
Scoop the batter into the assembled cake pan, and spread the batter evenly. Bake the cake in a preheated oven until a tester inserted into the center comes out clean, or for about 45–50 minutes.
Transfer to a wire rack. Let the cake cool in a pan for 10 minutes. Then run a sharp knife around the sides of the pan to loosen the cake. Tap the bottom of the pan and flip the cake onto a large plate or just open the sides if using a springform pan.

Notes

You may beat the batter with a whisk. No mixer required.
Be sure to let the cake rest for about 10-20 minutes before turning it upside down.
Replace spiced rum with pineapple juice from the canned pineapple.
If you can't find sour cream replace with 1/2 cup yogurt.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition