Bourbon Pineapple Upside-Down Cake
A Southern Favorite with a little spiked twist! Made with a few easy ingredients, this Bourbon Pineapple Upside-Down Cake is deliciously decadent and easy to make. Whether you eat it upside-down or right-side-up, you’ll be begging for more!
A Classic with a Rich Twist
Y’all, it’s getting warmer and warmer outside! Spring is right around the corner and that means new recipes. I can already see some of the flowers in my front yard starting to grow. Lots of fresh ingredients are going to be coming out, so we all need to be ready!
It might not officially be Spring yet, but let’s get it rolling with this Easy Bourbon Pineapple Upside-Down Cake! At first, I was never a big fan of this type of cake. For some reason, every time I had it, it always seemed to be a little dry.
It wasn’t until I had a REALLY good slice that I knew that this cake was crazy good! Whether you eat it upside-down or right-side-up, you’ll definitely want another slice!
Cake tips & tricks
Here a just a few baking tips and tricks that will make your cake even better!
Keep all of the ingredients at room temperature. This will create a moist, fluffy, and consistent cake. Plus, all of the ingredients will mix together better when the temperature is the same.
Do not overbeat or overmix the batter. The less air that you have in the batter, the better. Overmixing will make the cake less moist and fluffy. You also run the risk of having lots of holes in the cake due to overmixing.
GET QUALITY INGREDIENTS. Cooking is one thing, but baking is another. You can get away with a lot more when you cook. Baking requires a lot more attention to detail.
SET A TIMER! You do not want to overbake the cake. The longer they stay in the oven, the longer the sugars have to cook. You do not want a bitter cake. You want a nice golden to brown color, nothing more.
USE VEGETABLE OIL! Certain oils like vegetable oil and coconut oil contribute to the overall moistness of cakes. Baking with oil also helps to extend the shelf-life of cakes. Using butter is great for flavor! But, when cooled, it solidifies causing a denser and drier cake over time.
Bourbon Pineapple Upside-Down Cake Ingredients
The ingredients are pretty simple in this recipe; but, let’s still walk through them to understand them! You can find pretty much all of these ingredients at your local grocery store. A few of them are used repeatedly throughout the recipe which makes it even easier!
Bourbon: If I could pair anything with the signature cake recipe, it would be bourbon! It goes great with anything pineapple! The sweetness of the pineapple mixed with the rich flavors of the bourbon makes this cake crazy flavorful!
Brown Sugar: The brown sugar makes the topping sticky and sweet. Plus, the molasses flavors go great with the added bourbon.
Cinnamon: The topping is the main event of this cake! The cinnamon added some extra warmth and spice to the topping. Spices go great with dark liquors like bourbon.
Butter: You’ll only need melted butter for the topping. The butter needs to be softened whenever you are making the cake. This helps it to fully cream with the sugar. The air that is added from the electric mixer makes the butter and sugar very fluffy. I decided to use salted butter, but unsalted butter will work just fine.
Pineapple Slices: You’ll want both the pineapple slices and juice in this recipe. The slices will be the showcase of the cake, while the juice will add to the flavor of the cake.
Maraschino Cherries: The cherries aren’t necessary for this recipe, but they make the cake pop! Plus their added sweetness works great when baked into the glaze.
Cake Flour: The cake flour will act as one of the binders for the batter. Cake flour produces a cake with a very moist crumb. Make sure that the flour is fully sifted with the rest of the dry ingredients. It will create a lighter and fluffier cake.
Baking Powder & Baking Soda: I used both baking powder and baking soda as my leaveners. Without the leaveners, the cake will not rise at all. It will come out very dense.
Salt: A dash is always necessary for cakes. It is great at balancing the flavors in the cakes and you can’t taste it at all. Just make sure you do not go overboard with it. Trust me, you’ll be able to taste it!
Granulated Sugar: I creamed the butter and granulated sugar together until they were light and fluffy. You definitely do not want to over cream the two. The cakes crumb will come out drier than expected.
Large Eggs: The eggs act as the second binder in the cake. Make sure that the eggs and the rest of the ingredients are at room temperature. This will assist in even baking.
Sour Cream: The sour cream acts as one of the liquid components for the recipe. Sour Cream has a high-fat content which will make the cake moister and richer in the end.
Vegetable Oil: To add to overall the texture and moistness of the cake, I added some vegetable oil. The oil will produce a lighter and fluffier cake. Plus, it adds to the fat content of the cake.
Pineapple Juice: I love adding some pineapple juice to the cake batter! It adds that extra tropical flavor to the cake. Plus, it adds to the sweetness of the cake. This could also be used for a bourbon rum drizzle!
Pure Vanilla Extract: The vanilla adds some extra flavor to the cake and the glaze. A little goes a long way! I only used about a tablespoon. Make sure to use a quality vanilla extract as well. You will definitely be able to taste the difference in quality.
How to make Bourbon Pineapple Upside-Down Cake:
This cake has become one of my favorites and not just for the fall. It takes no time to make and can be made in advance. The steps are easy enough for anyone to follow. All you need are the ingredients and tools!
The full written recipe is below, but here’s an overview.
STEP 1: Preheat the Oven & Prep the Baking Pan. Preheat the oven to 350°F. Cut a piece of parchment paper to fit the bottom of a 9" x 13" baking dish. Place the parchment paper at the bottom and spray the sides with nonstick baking spray.
STEP 2: Make the Topping. To make the topping, mix together the bourbon, melted butter, and brown sugar in a small bowl. Add the mixture to the bottom of the pan and spread. Lay the pineapple slices on the bottom and sides of the pan. Add the cherries into the holes of the slices.
STEP 3: Sift the Dry Ingredients. In a large bowl, sift together the cake flour, baking powder, baking soda, and salt. Hold for later use.
STEP 4: Cream the Butter & Sugar. Using a standing or electric mixer with a paddle attachment, cream together the butter and granulated sugar until light and fluffy (about 3 - 5 minutes).
STEP 5: Add the Liquid Ingredients. Beat in the eggs one at a time until fully combined. Add the sour cream, vegetable oil, pineapple juice, and pure vanilla extract until fully combined. Do not overmix.
STEP 6: Combine the Dry & Wet Ingredients. Gradually add in the flour mixture and mix until fully combined. Make sure to scrape the bottom of the bowl every so often.
STEP 7: Bake the Cake, Cool, and Serve! Add the batter to the greased pan. Place in the oven and bake for 40 - 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to fully cool and then flip the cake out of the pan. Slice, serve, and enjoy!
STEP 5: Add the Liquid Ingredients. Add in the eggs, one at a time, beating well after each addition. Use a rubber spatula to wipe down the bowl if needed. Add the sour cream and vanilla extract. Mix until well combined and smooth.
STEP 6: Add the Dry Ingredients & The Filling. Begin mixing in the dry ingredients in increments (about 3 to 4 increments). When the dry ingredients are fully combined, pour about half of the batter into your prepared baking dish, using a rubber spatula to spread evenly, all the way to the edges of the pan.
STEP 7: Add the Filling. Add the apple filling and spread it evenly. If desired, swirl the filling into the batter with a toothpick. Add the remaining batter on top and spread evenly.
STEP 8: Top with the Crumble Topping & Bake. Evenly spread the crumble topping on top of the batter. Bake the cake for 45 - 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
STEP 8: Allow the Cake to Cool. Slice, Serve, and Enjoy! Remove the cake from the oven. Allow the cake to fully cool before removing it from the pan. While the cake is cooling, combine the ingredients for the glaze. Drizzle the glaze over the cake and cut it into 12 slices. Serve and enjoy!
CAN I MAKE THIS Cake AHEAD OF TIME?
Yes! You can definitely make this dessert ahead of time! It’s a great cake for parties, cookouts, and holidays! I do suggest that you make this no more than one day in advance. You want to allow the cake to be as moist as possible when you serve it!
I suggest making it the night before. Allow the cake to cool completely and then refrigerate it. To make it even more decadent the next day, try putting the cake back into the oven for about 5 - 7 minutes at 200 degrees to get it a little warm. Trust me, those warm flavors will really shine through if you do!
I’d love to hear your feedback about this EASY Bourbon Pineapple Upside-Down Cake! Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!
Bourbon Pineapple Upside-Down Cake
Ingredients
Instructions
- Preheat the oven to 350°F. Cut a piece of parchment paper to fit the bottom of a 9" x 13" baking dish. Place the parchment paper at the bottom and spray the sides with nonstick baking spray.
- To make the topping, mix together the bourbon, melted butter, and brown sugar in a small bowl. Add the mixture to the bottom of the pan and spread. Lay the pineapple slices on the bottom and sides of the pan. Add the cherries into the holes of the slices.
- In a large bowl, sift together the cake flour, baking powder, baking soda, and salt. Hold for later use.
- Using a standing or electric mixer with a paddle attachment, cream together the butter and granulated sugar until light and fluffy (about 3 - 5 minutes).
- Beat in the eggs one at a time until fully combined. Add the sour cream, vegetable oil, pineapple juice, and pure vanilla extract until fully combined. Do not overmix.
- Gradually add in the flour mixture and mix until fully combined. Make sure to scrape the bottom of the bowl every so often.
- Add the batter to the greased pan. Place in the oven and bake for 40 - 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to fully cool and then flip the cake out of the pan. Slice, serve, and enjoy!
Nutrition Facts
Calories
526Fat (grams)
25Sat. Fat (grams)
13Carbs (grams)
70Fiber (grams)
1Net carbs
69Sugar (grams)
46Protein (grams)
5Sodium (milligrams)
368Cholesterol (grams)
99YOU MIGHT ALSO LIKE
