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

Indulge in the irresistible charm of Pineapple Upside-Down Cake – a delightful twist to your dessert game!

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine American

Servings 8

Ingredients

  

• – 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

Instructions

 

• 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.