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–+ servings

Caramelized Sourdough Pineapple Upside Down Cake

A buttery, caramel-kissed sourdough pineapple upside down cake with juicy pineapple and a tender tangy crumb. Perfect for discard.
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Prep Time 10 minutes
Cook Time 34 minutes
Total Time 44 minutes
Servings: 1
Course: Baking, Desserts
Cuisine: American
Calories: 460
Ingredients Method Nutrition Notes

Ingredients
  

For the caramel topping
  • 1/3 cup unsalted butter melted
  • 1/2 cup packed light brown sugar
  • 7 rings canned pineapple rings drained
  • 2 teaspoons pineapple juice
  • 7 maraschino cherries drained
For the cake
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons pineapple juice
  • 1/2 cup sourdough discard unfed, straight from the fridge works
  • 1/2 cup whole milk room temperature
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt

Method
 

  1. Preheat the oven to 350°F. Grease a 9-inch round cake pan well on the sides and bottom.
  2. In a small saucepan over medium-low heat, melt the 1/3 cup butter. Stir in the brown sugar and 2 teaspoons pineapple juice until smooth and fully melted. Do not let it boil. Remove from the heat right away and pour into the prepared cake pan. Arrange the 7 pineapple rings in a single layer over the caramel, then place a maraschino cherry in the center of each ring. Fill any gaps between the rings with extra cherries if you like.
  3. In a large bowl or the bowl of a stand mixer, beat the softened 1/2 cup butter and granulated sugar together until light and fluffy, about 2 to 3 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract, 2 tablespoons pineapple juice, sourdough discard, and whole milk until fully combined.
  5. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  6. Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain. Do not overmix.
  7. Pour the batter evenly over the pineapple topping in the pan. Bake for 34 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cake rest in the pan for 5 to 10 minutes. Run a knife around the edges, then carefully flip it onto a serving plate. Serve warm or at room temperature.

Nutrition

Calories: 460kcalCarbohydrates: 63gProtein: 6gFat: 21gSaturated Fat: 13gCholesterol: 99mgSodium: 325mgFiber: 1gSugar: 38g

Notes

Use an acidic sourdough discard that is up to 2 weeks old for extra tang; discard can be cold from the fridge.
Don't boil the brown sugar butter mixture; just melt it until smooth or the caramel can seize and turn gritty.
Arrange the pineapple rings snugly so the batter doesn't seep underneath and shift the pattern.
Wait at least 5 minutes before flipping, but not longer than 10, so the topping releases cleanly.
Swap canned pineapple rings for fresh rings if you prefer, but pat them dry and simmer them briefly in pineapple juice to concentrate flavor.
Store leftover cake covered at room temperature for up to 3 days, or in the fridge for a week; reheat slices in the microwave for about 15 seconds.

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