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Sunny Pineapple Delight Cake


The Sunny Pineapple Delight Cake is a tropical twist on the classic dessert, bringing a burst of sunshine to your palate. With its caramelized pineapple topping and moist, buttery crumb, each slice offers a harmonious blend of sweetness and tanginess.


This cake is not just a treat for the taste buds but a feast for the eyes. The vibrant yellow of the pineapple slices and the rich brown of the caramelized sugar create a visually stunning masterpiece. It’s a dessert that effortlessly combines elegance with the comforting appeal of a homemade treat.

Whether you’re hosting a gathering or simply treating yourself, this Pineapple Upside-Down Cake is a delightful choice. It’s a celebration of tropical flavors that transports you to sunny shores with every bite, making it a perfect dessert for any occasion.

Sunny Pineapple Delight Cake

Sunny Pineapple Delight Cake

Indulge in the irresistible charm of Pineapple Upside-Down Cake – a delightful twist to your dessert game!
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 8


  • – 1/2 cup unsalted butter

    – 1 cup packed brown sugar

    – 1 can (20 ounces) pineapple slices in juice, drained, juice reserved

    – Maraschino cherries, for garnish

    – 1 1/2 cups all-purpose flour

    – 1 1/2 teaspoons baking powder

    – 1/2 teaspoon salt

    – 1/2 cup unsalted butter, softened

    – 1 cup granulated sugar

    – 2 large eggs

    – 1 teaspoon vanilla extract

    – 1/2 cup sour cream


  • Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
  • Melt 1/2 cup of unsalted butter and pour it into the prepared cake pan. Sprinkle brown sugar evenly over the melted butter.
  • Arrange pineapple slices over the brown sugar, placing a cherry in the center of each slice.
  • In a medium bowl, whisk together flour, baking powder, and salt.
  • In another bowl, beat together softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the reserved pineapple juice. Begin and end with the dry ingredients, mixing just until combined.
  • Fold in the sour cream until the batter is smooth.
  • Pour the batter over the pineapple slices in the cake pan, spreading it evenly.
  • Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes. Then, invert it onto a serving plate, letting the pineapple layer be on top.

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