60ml pineapple juice (from the can), room temperature
Steps
Preheat the oven to 175°C.
Position an oven rack in the center.
Grease the sides of a 23cm round cake pan (at least 5cm deep) with 5g butter.
Melt 60g butter for the topping in a small saucepan over medium heat.
Remove the saucepan from the heat.
Stir 120g light brown sugar into the melted butter.
Spread the butter–sugar mixture evenly over the bottom of the prepared pan.
Drain 340g pineapple rings well.
Pat the pineapple rings dry with paper towels.
Arrange the pineapple rings over the sugar layer.
Place 60g cherries in ring centers and gaps.
Press the fruit gently to adhere to the sugar layer.
Combine 180g flour, 8g baking powder, and 3g salt in a bowl.
Whisk the dry ingredients to aerate and combine.
Place 115g softened butter in a stand mixer bowl.
Beat the butter on medium speed for 30 seconds.
Add 170g granulated sugar to the bowl.
Beat on medium-high speed for 3 minutes.
Scrape down the bowl and beater.
Add 1 egg (about 50g).
Beat on medium speed for 30 seconds.
Scrape down the bowl.
Add the second egg (about 50g).
Beat on medium speed for 30 seconds.
Add 5ml vanilla extract.
Beat on low speed for 10 seconds.
Add 60g sour cream.
Beat on low speed for 10 seconds.
Mix 100ml milk with 60ml pineapple juice in a jug.
Add one-third of the dry ingredients to the bowl.
Mix on low speed just until incorporated.
Add half of the milk–juice mixture.
Mix on low speed just until incorporated.
Add another one-third of the dry ingredients.
Mix on low speed just until incorporated.
Add the remaining milk–juice mixture.
Mix on low speed just until incorporated.
Add the remaining dry ingredients.
Mix on low speed just until no dry flour remains.
Scrape down the bowl and beater.
Fold the batter 5 times with a spatula to finish mixing.
Spoon the batter evenly over the fruit in the pan.
Spread the batter to the edges in an even layer.
Tap the pan firmly on the counter 3 times.
Place the pan on a rimmed baking sheet.
Bake the cake for 45 minutes at 175°C.
Test doneness with a toothpick inserted in the center.
Bake 5 to 10 minutes more if the toothpick does not come out clean.
Remove the pan from the oven.
Cool the cake on a rack for 15 minutes.
Run a thin knife around the sides of the cake.
Place a serving plate over the pan.
Invert the cake onto the plate.
Lift off the pan carefully.
Replace any fruit that sticks to the pan.
Brush any pan caramel over the fruit.
Cool the cake for 30 minutes before slicing.
Notes
Use canned pineapple in juice, not heavy syrup, for a clean, balanced sweetness.
Drying the pineapple prevents a soggy topping and helps the caramel set.
For a skillet method, melt the 60g butter directly in a 25cm well-seasoned cast-iron skillet, stir in the brown sugar, arrange fruit, and proceed with the batter and bake as directed.
For fresh pineapple, use 350–400g sliced rings and briefly sauté them in 10g butter and 10g sugar for 2–3 minutes to soften before arranging.
Flavor boosts: add 5ml dark rum to the topping or 1g ground cinnamon to the brown sugar.
Storage: Keep covered at room temperature up to 2 days; warm slices lightly to refresh the crumb and glaze.
Related techniques: The creaming method here (butter + sugar, eggs, alternating dry/wet) also underpins classic yellow cakes and other upside-down variations like peach or banana.
Cooksmith