Pioneer Woman pineapple upside down cake layers caramelized pineapple rings and maraschino cherries under a buttery sour cream batter in a 13×9 pan. The recipe serves 12 to 16 at around 530 calories, and the hour and a half includes both baking and cooling.
The recipe builds the caramel in a separate skillet first, then pours it over parchment-lined pineapple, which means the cake releases cleanly. That extra step keeps the fruit locked in place, while the parchment underneath gives you insurance against the topping sticking to the pan.
Nail the caramel and the rest takes care of itself, because the brown sugar and butter set into a glossy layer under the batter. But rush it off the heat before the sugar dissolves and the topping turns grainy, since that grit bakes right into the finished cake.
Source: The Pioneer Woman website
Pioneer Woman Pineapple Upside Down Cake
Course: DessertsCuisine: AmericanDifficulty: Easy12
servings30
minutes1
hour530
kcalAt 350°F, pineapple rings and maraschino cherries line the bottom of a parchment-covered 13×9 pan. Then a stovetop caramel made from butter, brown sugar, and reserved pineapple juice pours over the fruit. And a fluffy sour cream batter spreads on top, so the cake bakes for about an hour before flipping onto a platter.
Ingredients
- For the pan and fruit layer:
Baking spray with flour
1 (15-oz) can pineapple slices in juice
1 (8-oz) can pineapple slices in juice
2 Tbsp granulated sugar (from the total below)
1 Tbsp cornstarch
12 maraschino cherries
- For the caramel:
3/4 cup unsalted butter, softened
3/4 cup packed light brown sugar
1/2 tsp kosher salt
3 Tbsp reserved pineapple juice (from draining the cans)
- For the cake batter:
1 cup unsalted butter, softened
2 cups granulated sugar
1 1/2 tsp vanilla extract
3 large eggs, room temperature
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1 cup sour cream, room temperature
- For serving:
Ice cream
Whipped cream
Directions
- Preheat and prep the pan: Set the oven to 350°F, then spray a 13×9 pan with baking spray and line the bottom with parchment paper.
- Drain the pineapple: Open both cans and drain the juice into a bowl, since you need 3 tablespoons of it for the caramel.
- Coat and arrange the fruit: Pat the pineapple dry, then toss with 2 tablespoons of sugar and the cornstarch so they caramelize evenly. Arrange the rings in the pan and tuck a cherry into each center.
- Make the caramel: Melt 3/4 cup of butter in a stainless-steel skillet over medium heat, then stir in the brown sugar and 1/2 teaspoon of salt until the mixture simmers, about 3 minutes.
Add the juice: Slowly pour in 3 tablespoons of reserved pineapple juice while whisking, so the caramel stays smooth and glossy. - Pour over the fruit: Then pour the caramel evenly over the pineapple and cherries in the pan, since it sets the base for the topping.
- Cream the butter and sugar: In a stand mixer, beat the remaining 1 cup of butter with 2 cups of granulated sugar and vanilla at medium speed for 2 to 3 minutes until creamy.
- Add the eggs: Then beat in the eggs one at a time, scraping down the sides after each so the batter stays smooth.
- Mix the dry ingredients: In a separate bowl, whisk the flour, baking powder, baking soda, and remaining 1 teaspoon of salt together.
- Build the batter: Gradually add the flour mixture and sour cream in alternating batches, starting and ending with the flour, because over-mixing at this stage makes the cake tough.
- Top the fruit: Carefully dollop the batter over the pineapple layer, then spread it evenly so no fruit pokes through.
- Bake in two stages: Bake for 50 minutes, then lay foil over the top and bake 15 to 20 minutes more until a toothpick comes out clean.
- Cool and flip: Let the cake rest in the pan on a wire rack for 10 minutes, then run a knife around the edges and invert onto a platter. Peel off the parchment and cool at least 10 more minutes before slicing, so the caramel has time to set.
