Pineapple upside down cake

Name: Pineapple upside down cake
Cook time: 40 min
Total time: 40 min
Cuisine: American
Ingredients: 2 1/2 cup all purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt , 1 stick of butter softened, 1 cup sugar zest of 1 clementine, juice of 1 clementine, 1 cup of milk, 1/4 cup sour cream, 2 teaspoons vanilla, 3 eggs; 2 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 stick of butter softened; Sugar 1 1/4 cup; Zest of 1 clementine; Juice of 1 clementine; 1/4 Sour cream; 3 teaspoons vanilla; 1 cup of milk; 3 Eggs; Cherry preserves; Pineapple topping

2 steps

Cook:40min

This is a different recipe for homemade yellow pineapple upside down cake

Updated at: Fri, 13 Mar 2026 16:03:29 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories570.6 kcal (29%)

Total Fat25.1 g (36%)

Carbs78.3 g (30%)

Sugars51.6 g (57%)

Protein8.8 g (18%)

Sodium505.1 mg (25%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat oven to 350 grease 1 bunt pan add pineapple mixture and set aside. Note this cake will (bake for about 40 minutes) Cream the Sugar and Butter Beat the sugar and softened butter until light, fluffy, and pale yellow—about 2 minutes. This creaming step incorporates air into the butter, giving the cake a tender crumb. Add zest and juice mix to combine.

Step 2

Mix the Cake Batter Mix the milk and the sour cream together in a bowl, and set aside. To the creamed butter mixture Add the eggs—one at a time—and vanilla. Gradually add the dry ingredients, alternating with milk—starting and ending with the dry ingredients. Dumping all the milk and flour in at once can lead to overmixing and a dense cake. Alternating helps the batter evenly absorb the milk, creating a tender texture.