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Bourbon Pineapple Upside Down Cake Recipe

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★★★★★

5 from 78 reviews

This Bourbon Pineapple Upside Down Cake is a luscious twist on a classic dessert, featuring caramelized pineapple rings infused with a rich bourbon brown sugar sauce and a moist, tender cake layered on top. Perfectly balanced with warm spices and a hint of vanilla, this cake is baked to golden perfection and served warm for a delightful treat.

Ingredients

Scale

Bourbon Brown Sugar Topping

  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup light brown sugar
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 4 tablespoons pineapple juice (from canned pineapple slices)
  • 3 tablespoons bourbon
  • 20 ounces canned pineapple slices in pineapple juice, juice reserved

Cake Batter

  • 1 1/2 cups all-purpose flour
  • 1/2 cup white granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs
  • 1 cup vegetable oil or canola oil
  • 8 ounces full-fat sour cream
  • 2 teaspoons vanilla extract
  • 1/4 cup pineapple juice (from reserved pineapple juice)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Generously butter or spray a 10-inch round cake pan and set it aside to prepare for the topping.
  2. Make Bourbon Brown Sugar Topping: In a small saucepan over medium heat, melt the butter. Once fully melted, whisk in the brown sugar until well combined. Stir in the vanilla bean paste or extract and 4 tablespoons of the pineapple juice. Allow the mixture to simmer gently for about 2 minutes, stirring occasionally.
  3. Add Bourbon and Pineapple: Turn off the heat and carefully pour in the bourbon, stirring to incorporate fully. The mixture will bubble vigorously due to the alcohol. Add the pineapple slices to the saucepan, coating each ring with the sauce using a spoon. Let the mixture sit while you prepare the cake batter.
  4. Prepare the Cake Batter: In a medium bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, and cinnamon. In a separate large bowl, combine the eggs, oil, sour cream, vanilla extract, and 1/4 cup pineapple juice. Whisk the wet ingredients until smooth, then gently fold in the dry ingredients with a rubber spatula until just combined. Avoid overmixing.
  5. Assemble the Cake: Pour a thin layer of the bourbon-brown sugar sauce into the bottom of the prepared 10-inch cake pan. Arrange the pineapple slices over the sauce, overlapping or cutting rings if necessary to fit them all. Pour the remaining sauce evenly over the pineapple slices. Carefully pour the cake batter on top, spreading it evenly with an offset spatula or spoon.
  6. Bake and Serve: Bake the cake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake rest in the pan for at least 10 minutes before carefully inverting it onto a large cake stand or serving plate. Serve warm, slicing to enjoy the caramelized bourbon pineapple topping.

Notes

  • Use full-fat sour cream for best texture and moistness in the cake.
  • Be cautious when adding bourbon to the hot mixture as it will bubble vigorously due to the alcohol content.
  • If you prefer a non-alcoholic version, substitute bourbon with additional pineapple juice or apple juice.
  • Allow the cake to cool slightly before inverting to avoid breaking the edges.
  • The cake is best enjoyed warm but can be served at room temperature.

Keywords: Bourbon Pineapple Upside Down Cake, bourbon cake, pineapple dessert, caramelized pineapple cake, baked cake recipe, classic upside down cake

Find it online: https://recipeswithria.com/bourbon-pineapple-upside-down-cake-recipe/