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Pineapple Upside-Down Cake Recipe

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★★★★★

4.8 from 120 reviews

This classic Pineapple Upside-Down Cake features a caramelized brown sugar and butter topping adorned with juicy pineapple slices and maraschino cherries, baked to perfection with a light, fluffy cake made using cottage cheese and Greek yogurt for extra moisture. Perfect as a nostalgic dessert that combines tropical sweetness with a tender crumb.

Ingredients

Scale

Topping

  • 4 tablespoons unsalted butter, melted
  • 1/2 cup light brown sugar, packed
  • 8 pineapple slices, patted dry
  • 10 maraschino cherries, stems removed (optional)

Cake Batter

  • 1 1/2 cups cake flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large egg whites, at room temperature
  • 5 tablespoons Greek yogurt
  • 1 teaspoon vanilla extract
  • 6 tablespoons whole milk cottage cheese, at room temperature

Instructions

  1. Prep The Topping: Preheat your oven to 350°F (175°C). Pour the melted unsalted butter into a 9-inch cake pan with at least 2 inches of depth. Evenly sprinkle the packed brown sugar over the melted butter to create the caramel base.
  2. Arrange Fruit: Place the 8 patted-dry pineapple slices evenly in the pan over the brown sugar and butter mixture. Set the 10 maraschino cherries either on top of or between the pineapple slices to form an attractive pattern.
  3. Whisk Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until well combined. Set this mixture aside for later use.
  4. Mix Batter: In a large bowl, beat the softened unsalted butter with the granulated sugar and brown sugar until the mixture is light and fluffy. Add the egg whites one at a time, beating well after each addition to fully incorporate. Then mix in the Greek yogurt and vanilla extract. Gradually add the dry ingredient mixture alternately with the whole milk cottage cheese, blending just until combined to avoid overmixing.
  5. Assemble and Bake: Pour the prepared batter evenly over the pineapple and cherry topping in the cake pan. Place in the preheated oven and bake for approximately 45 minutes, or until a toothpick inserted in the center of the cake comes out mostly clean with a few moist crumbs.
  6. Cool and Invert: Allow the cake to cool in the pan for about 20 minutes to set the topping. Run a knife gently along the edges to loosen the cake, then carefully invert it onto a serving plate so the pineapple and cherry topping is facing up. Let the cake cool completely at room temperature for 30 to 60 minutes before slicing and serving.

Notes

  • Ensure pineapple slices are well patted dry to prevent excess moisture from making the topping soggy.
  • Using room temperature egg whites and cottage cheese helps the batter mix smoothly for a tender crumb.
  • If you prefer, substitute the maraschino cherries with fresh cherries or omit entirely.
  • Run the knife carefully along the pan edges to avoid breaking the cake when inverting.
  • Serve the cake slightly warm or at room temperature for the best flavor and texture.
  • This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.

Keywords: Pineapple Upside-Down Cake, Pineapple Cake, Maraschino Cherries, Classic Dessert, Moist Cake, Fruity Cake

Find it online: https://kitchenbyclara.com/pineapple-upside-down-cake-recipe/