Description

A classic Pineapple Upside-Down Cake featuring caramelized pineapple slices and maraschino cherries layered beneath a tender, moist cake batter made with cake flour, Greek yogurt, and cottage cheese. Baked to golden perfection and inverted for a stunning presentation, this cake is a delightful blend of fruity sweetness and rich buttery flavor.

Ingredients

Scale

Topping

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

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

Prep The Topping: Preheat your oven to 350°F. Pour the melted unsalted butter into a 9-inch cake pan with at least 2 inches of height. Evenly sprinkle the packed brown sugar over the melted butter to create the caramel base.
Arrange Fruit: Place 8 dry pineapple slices evenly over the sugar and butter mixture. Position 10 maraschino cherries atop or between the pineapple slices to form an attractive pattern.
Make The Cake Batter – Whisk Dry Ingredients: In a medium-sized bowl, whisk together the cake flour, baking powder, baking soda, and salt until well combined. Set this mixture aside.
Make The Cake Batter – Mix Batter: In a large bowl, beat the softened unsalted butter together with the granulated sugar and brown sugar until the mixture becomes light and fluffy. Add the egg whites one at a time, beating thoroughly after each addition until smooth. Mix in the Greek yogurt and vanilla extract until fully incorporated. Gradually add the dry ingredients into the wet mixture along with the whole milk cottage cheese, folding everything together just until combined to avoid overmixing.
Assemble, Bake, And Finish The Cake – Pour Batter: Pour the cake batter evenly over the fruit topping in the pan, smoothing the surface gently to ensure even coverage.
Bake: Place the cake pan in the preheated oven and bake for about 45 minutes, or until a toothpick inserted into the center comes out mostly clean, indicating the cake is done.
Invert: Allow the cake to cool in the pan for about 20 minutes to set the topping. Run a knife around the edges of the pan to loosen the cake, then carefully invert it onto a serving plate so the pineapple and cherries are on top. Let the cake cool to room temperature for 30 to 60 minutes before slicing and serving.

Notes

Ensure pineapple slices are well patted dry to prevent excess moisture, which can make the topping soggy.
Using room temperature egg whites helps the batter incorporate better, resulting in a lighter cake texture.
If you don’t have cake flour, you can substitute with all-purpose flour, but cake flour gives a softer crumb.
For extra flavor, consider adding a tablespoon of pineapple juice or rum to the batter.
The maraschino cherries are optional but add a classic aesthetic and sweetness to the cake.
Allow the cake to cool sufficiently before inverting to avoid breaking or sticking.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Pineapple Upside-Down Cake, fruit cake, pineapple cake, classic dessert, caramelized pineapple, maraschino cherries, moist cake