Sourdough Pineapple Upside Down Cake Recipe

This sourdough pineapple upside down cake offers a delicious spin on a classic favorite. It is moist, flavorful, and a perfect use for sourdough starter when your looking for something sweet!

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Looking for a way to use up some of your sourdough starter? I think I’ve found a perfect solution for you! This Sourdough Pineapple Upside Down Cake is a wonderful balance of butter, vanilla, brown sugar, sourdough starter, and pineapples. A true spin to a classic. Look no further!

This upside down cake will definitely be a crowd pleaser for the Spring or Summer. To be honest though, this cake would be anytime of the day, month, year, etc.

I’m sure that it will be the best sourdough pineapple upside down cake that has had the pleasure of hitting your taste buds.

Let’s get baking!

How long will this sourdough pineapple upside down cake last?

The cake probably won’t last long on the counter considering it will be gone by day 2 but, just in case you’re pacing yourself:

• On the counter, the cake will last 2 to 3 days wrapped in cling wrap or a cake dish.
• In the fridge, the cake will last for 2 to 3 days also wrapped in cling wrap and a ziploc bag.
• In the freezer, the cake will last almost 30 days. Wrap slices in cling wrap then put in a freezer bag. Thaw the night before in the fridge or leave on the counter for 30 minutes. You can also heat the cake up in the oven at 350 degrees for 10 minutes if you like your cakes warm.

Tools needed to be successful:

• 9×13 baking dish
• whisk
• hand mixer

Ingredients for Sourdough Pineapple Upside Down Cake:

For the cake:

• 1 3/4 cups all-purpose flour
• 3/4 cup brown sugar (packed)
• 1/2 cup unsalted butter (melted)
• 1/3 cup finely granulated sugar
• 1/2 cup milk
• 2 eggs (room temp)
• 1/2 cup sourdough starter
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 1/2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/4 teaspoon mace or nutmeg
• 4 tablespoons pineapple juice

For the topping:

• 3/4 cup brown sugar (packed)
• 1/4 cup unsalted butter
• 1- 20 oz can pineapple slices in fruit juice
• maraschino cherries

How to make Sourdough Pineapple Upside Down Cake:

Preheat the oven to 350 degrees.

Gather all ingredients for the sourdough pineapple upside down cake batter.

In a medium sized bowl: combine flour, baking powder, baking soda, sugar, brown sugar, salt, and nutmeg.

In a separate bowl: whisk together melted unsalted butter, pineapple juice, sourdough starter, eggs, vanilla extract and milk together.

Now, add half the flour mixture into the bowl with the wet mixture at a time and blend with a blender on low.

Afterwards, add the other half of the flour mixture and blend. The mixture should not be clumpy.

Gather the ingredients for the sough pineapple upside down cake topping.

In the preheated oven, add the unsalted butter into a 9×13 baking dish and let it melt. Use a basting brush and rub the melted butter on the sides of the dish.

Sprinkle brown sugar onto the melted butter. The arrange the pineapple slices on the the brown sugar and add the maraschino cherries in the pineapple rings.

Pour the sourdough pineapple upside down cake batter into the baking dish evenly.

Bake for 35 to 40 minutes. Start checking around the 30 minute mark. The cake should be golden brown. It should also be cooked throughly. You will know it is when you stick a knife or toothpick in the cake and it comes out clean.

Let the sourdough pineapple upside down cake sit for 15 min on a cooling rack. Then use a baking sheet and turn the cake upside down on to the sheet lined with parchment paper. It should come out without issue.

Cut a slice and dig in!

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Check out my other Dessert Recipes:

• Remarkably Delicious Apple Pie Recipe
• The Best Sourdough Red Velvet Cake
• Super Rich Sourdough Brownies Recipe

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