Pineapple Upside-Down Cake

Amazing recipe! Everyone raves about how good this cake was. I tried this recipe because it used fresh pineapple and sour cream and it was super moist and rich. The recipe was easy to follow and I bake it for exactly 40 minutes. I did added cherries to top it off.

This cake is so delicious that my family is asking for it at every occasion. One tweak I would recommend is to remove the pineapples from the sauce when they are done, then reduce the liquid/caramel a bit further. This will result in yummy caramelized edges with a bit of crispiness. If you don't do this, the cake does come out a little too wet and you don’t get as much of the caramel flavor. Thank you for an amazing recipe that is a crowd favorite and easy to execute!

Yes this recipe has weirdly messed up directions when it says beat till fluffy cause you cant do it till the egg mixture is added. I beat my butter with dries till it was crumbly like rough sand and then beat it well with the egg mix to so called in the instructions as fluffy.
As other reviews said the juice is too much, I am experienced enough in baking to have seen that so I used only 1/4-1/2 of the juice left in the pan. The cake cake out perfectly light and fluffy, not soggy at all, just enough juice was used to add moisture to this light cake.

Was very excited about this recipe until I flipped my pan. The pineapple pan sauce ran thin and everywhere! The cake was soggy from the liquid. If you do make this recipe- DO NOT pour the pan juice over your pineapples! (As for the flour / butter beating? You can’t beat the dough “fluffy” (what the heck is the author taking about)… when you beat in the egg mix, that will loosen the dough ball mix - and THAT will beat fluffy. (TBH, the batter looked great. The cake probably would have baked up nicely if not for the darn “pour the juice over the pineapple” 😫. Wasted ingredients, not happy.

I love this recipe, and so has everyone whose ever tried it when I’ve made it!

The main reason I’m reviewing is to comment on the review from Anonymous in March 2021 suggesting you follow a different mixing method. The recipe as written uses a “reverse creaming” method, wherein the dry ingredients are combined with the fat, in this case butter, which coats the grains of flour and kind of “waterproofs” then since fat is hydrophobic. This means that it takes longer for the water (in the eggs) to hydrate the flour, which in turn inhibits gluten development and results in a very tender cake. I’m sure you still get great results with the more traditional method of combining the ingredients, but there’s a reason the recipe is written the way it is. I hope this comment is helpful to someone!

The recipe is good, but could stand a few tweaks.
As another baker mentioned, I cut the white sugar to 1/2 C and it's still plenty sweet.
The batter directions are a little convoluted, so I would suggest the following order:
Cream remaining 1/2 C butter with 1/2 C sugar.
Add one egg at a time and beat. Add vanilla and sour cream.
In a separate bowl, whisk together the flour, salt, baking soda, and baking power.
Add flour mixture to the batter.
How to manage the pineapple and brown sugar portions were perfectly clear.
Thanks for this recipe. It came out great, but I did run into a little stumbling in the directions which is why I added the order above.

Pretty delicious and quick to make!

Had a bunch of fresh chopped pineapple in the fridge (thanks to my mom 's trip to Costco) and needed to do something with it. The brown sugar & butter sauce gave the cake nice moisture after flipping, but next time I might caramelize it more after cooking the pineapple for crunchier edges and more "stickiness."

I made a few modifications: I didn't have sour cream so I used 1/2 cup whole milk and it still came out fluffy, firm, and moist. I also used 1/4 cup less granulated sugar in the cake, because the topping felt sweet enough already, which I preferred.

And a reminder to spread out your batter—I poured the batter in the middle of the pan and didn't do a great job evening it out, so the cake in the middle was a bit definitely taller! Everything still came out perfectly done in the 40 min bake time, though.

I used this recipe to make a pineapple upside down cake for the first time ever. It was my cousin's birthday and his wife told me that this is his favourite. I saw a similar recipe that removed the sour cream as they wanted it firmer. I like moist cakes so I went with this one. It was divine... and a huge hit with my cousin. He could not believe that this was the first time I'd attempted to make this cake and said that a chef usually makes it for him but that this was just as good. That made my day! The cake is fluffy and moist and just delicious!! I'm not so sure what was so confusing about the recipe except that I suppose people have become used to having quite a bit of hand holding with videos for baking.

It’s a pretty dry cake just like the picture. I don’t understand how it got such great reviews. Instructions are not clear. Pineapple and carmel was good.

My daughter made this cake for a special persons birthday and she said it was the best pineapple upside cake ever. So I am following suit and making 2 for a work friends birthday! Super easy to make and she was correct, made with fresh pineapple and real butter makes for the best cake❤️

STEP 3 written order does not make sense. Bowl A (sour cream, eggs, vanilla), Bowl B (dry ingredients), Confusion: "Add the remaining stick of butter and 1/4 cup of sour cream and beat at low speed until smooth, then beat at medium speed until fluffy. " ??? Add to... Bowl A, B, or stand alone Bowl C? It mentions add in Bowl A and beat till fluffy ....but does not mention the dry ingredients at the end.?? fold in?

Very good recipe... I am dying for a slice