If you have sourdough discard sitting in your fridge and a can of pineapple in your pantry, you are about 10 minutes of prep away from one of the most impressive cakes you will ever pull out of your oven! I have made a lot of sourdough discard desserts over the years, and this Sourdough Pineapple Upside Down Cake is one that truly stops people in their tracks!
The caramelized pineapple topping, the maraschino cherries, the buttery, tender crumb underneath, it is everything a classic pineapple upside down cake should be, with the added tang that only sourdough can bring!
I tested this recipe multiple times to get the topping and the cake batter perfectly balanced. The biggest mistake most bakers make with upside down cakes is rushing the flip or using too small of a pan. I will walk you through every step so yours comes out perfect on the first try.
I first created this recipe for my seasonal sourdough cookbook, and since then I've been making it for parties, holidays, and just a random Friday dessert!
If you love sourdough discard baking, make sure you check out my Sourdough Discard Coffee Cake, Sourdough Discard Carrot Cake, and Sourdough Discard Brownies!
Jump to:
- Why You Will Love This Recipe
- What Does Sourdough Discard Do in a Cake?
- Ingredients to Gather
- Can I Use Fresh Pineapple Instead of Canned?
- Step by Step Instructions
- Tips for the Perfect Sourdough Pineapple Upside Down Cake
- How to Store Sourdough Pineapple Upside Down Cake
- Why Did My Pineapple Upside Down Cake with Discard Stick To The Pan?
- Why Is My Sourdough Discard Pineapple Upside Down Cake Soggy?
- More Dessert Recipes
- 📖 Recipe
Why You Will Love This Recipe
It uses up sourdough discard you would otherwise throw away! The sourdough adds incredible moisture and a just a little tang that makes this cake taste more interesting than a regular pineapple upside down cake.
If you don't have time to decorate or want a super sugary cake, this cake is for you! As much as I love a 3 ingredient cream cheese frosting, you don't need it! No frosting, no decorating, the topping is built right in. The best part is, it's a quick cake to make! It's ready in about an hour from start to finish and it's a crowd pleaser every single time!
What Does Sourdough Discard Do in a Cake?
Sourdough discard adds three things to a cake, moisture, flavor, and tenderness. The natural acids in the discard react with the baking soda and baking powder in the batter, giving you a lighter, softer crumb. It also adds a very slight tang that helps balance the sweetness of the brown sugar caramel topping so well! You will not taste sourdough bread in this cake, you will just taste a richer, more flavorful cake than you expected.
You can use discard straight from the fridge without feeding it. Active starter works too, but it is not necessary for this recipe.
Ingredients to Gather
- Sourdough discard. Use discard straight from the fridge. It does not need to be active or recently fed. If your discard has been in the fridge for a couple of weeks, it will add more tang to the cake, which is not a bad thing at all! Just drain off any of the light black liquid on the top of your discard.
- Sour cream. Use full fat. This is what keeps the cake so moist and tender. Low fat or fat free will make the batter watery and the cake will not have the same texture. If you've got some leftover sour cream, make a banana coffee cake too!
- Canned pineapple. Use pineapple packed in juice, not syrup. You will use the juice in the batter, and syrup has too much added sugar so it will make the cake overly sweet. Save some pineapple for carrot cake muffins!
- Butter. I bake with salted butter, but unsalted works fine too. Make sure it is softened to room temperature for the batter so it creams properly.
- Eggs. Room temperature eggs mix into the batter much more smoothly and evenly than cold eggs straight from the fridge.
- Maraschino cherries. They add a pop of flavor and a pop of color! Use the ones that you would use on your ice cream sundae.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
Can I Use Fresh Pineapple Instead of Canned?
You can, but canned is actually better for this recipe. Ok let's get into some science right now, bear with me! Fresh pineapple contains an enzyme called bromelain that can change with the structure of the cake.
Canned pineapple has been heated during processing, which neutralizes the enzyme and gives you a more reliable result. If you use fresh, make sure to cook the pineapple briefly before adding it to the pan.
Step by Step Instructions
Step 1
Melt butter in a small saucepan over medium heat. Add the brown sugar and pineapple juice and stir. Let it simmer and thicken for about 10 minutes. This step is important, if the topping is too thin it can overflow in the oven. Pour the thickened caramel into your greased 9 inch round baking dish.
Step 2
Place the pineapple rings in an even layer over the caramel. Place a maraschino cherry in the center of each ring and fill in any gaps around the edges.
Step 3
In a small bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sugar together until light and fluffy, about 2 minutes. Add the eggs one at a time, then mix in the sourdough discard, pineapple juice, and vanilla. Add the dry ingredients and mix on low just until combined. Do not overmix.
Step 4
Gently spoon the batter over the pineapple topping, starting from the edges and working your way in. This prevents you from disturbing the fruit arrangement. Spread it evenly. Bake at 350 degrees F for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Step 5
Let the cake cool in the pan for exactly 10 minutes, not longer. Place a large serving platter or cutting board on top of the pan and quickly flip it over in one confident motion. Leave the pan sitting on top of the cake for a minute so all of the caramel can drip down. Then lift the pan off slowly.
Tips for the Perfect Sourdough Pineapple Upside Down Cake
- Use a 9 inch pan. Do not use anything smaller. The caramel topping needs room to bubble and bake without overflowing. A 9 inch baking dish is ideal for this recipe.
- Do not skip thickening the topping. A thin, runny caramel will seep into the batter instead of staying on top where it belongs. Give it a full 10 minutes on the stovetop.
- Do not overmix the batter. Once the dry ingredients go in, mix only until you no longer see flour. Overmixing develops gluten and makes the cake tough and dense.
- Flip at exactly 10 minutes. If you wait too long, the caramel hardens and the cake will stick to the pan. Set a timer.
- Line the pan with parchment if you are nervous. Cut a piece of parchment to fit the bottom of the pan before adding the caramel. It gives you extra insurance that nothing sticks.
How to Store Sourdough Pineapple Upside Down Cake
Store leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. The caramel topping can get a little sticky in the fridge, so let it come to room temperature for about 15 minutes before serving.
You can also freeze individual slices wrapped tightly in plastic wrap and placed in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator.
Why Did My Pineapple Upside Down Cake with Discard Stick To The Pan?
This almost always happens because the cake cooled too long before flipping. The caramel hardens as it cools and essentially glues the cake to the pan. Flip at the 10 minute mark every time. Greasing the pan well and using parchment paper on the bottom will also help prevent sticking.
Why Is My Sourdough Discard Pineapple Upside Down Cake Soggy?
A soggy cake usually means the caramel topping was too thin and soaked into the batter during baking. Make sure to simmer the topping long enough for it to thicken before pouring it into the pan.
Also check that you are using pineapple in juice, not syrup, since syrup adds extra liquid that can make the cake wet.
Did you make this recipe and love it?
If you did, don't forget to leave a 5-star review and comment below! Show me your creation on Instagram or Facebook. Just mention @Lynn'sWayofLife or use this hashtag #lynnswayoflife.
📖 Recipe
Sourdough Discard Pineapple Upside Down Cake
Ingredients
For the caramel topping
- ⅓ cup Butter
- ½ cup Brown sugar Packed
- 7 Pineapple slices canned
- 2 teaspoon Pineapple juice
- 7 Maraschino cherries
For the cake
- ½ cup Butter Softened
- ¾ cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 2 tablespoon Pineapple juice
- ½ cup Sourdough discard
- ½ cup Whole milk
- 1 ½ cups All purpose flour
- 1 ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
Instructions
- Preheat your oven to 350°F. Grease a 9-inch round cake pan well on the sides.
- In a small saucepan, melt the ⅓ cup of butter. Add the brown sugar and pineapple juice and stir until melted together. Do not boil! As soon as it melts, turn it off and pour it into the cake pan. Arrange 7 pineapple slices in a single layer over the brown sugar base. Place a maraschino cherry in the center of each pineapple ring and fill any gaps between the slices with additional cherries if you would like.
- In a large bowl or the bowl of a stand mixer, beat½ cup of butter, softened and granulated sugar together until light and fluffy, about 2 to 3 minutes
- Add 2 large eggs one at a time, mixing well after each addition. Mix in vanilla extract, pineapple juice, the sourdough discard and whole milk until combined.
- In a separate bowl, whisk together all purpose flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Pour the batter evenly over the pineapple topping in the pan. Bake for 35 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake rest in the pan for 5 to 10 minutes. Run a knife around the edges, then carefully flip onto a serving plate. Serve warm or at room temperature.
Notes
- Don't skip the brown sugar butter base! This is what creates that sticky, caramelized topping you flip onto. Make sure it's evenly spread across the entire pan before adding your pineapple slices or it won't caramelize properly.
- Let the cake rest before flipping! Give it 5 to 10 minutes out of the oven before you flip it onto your serving plate. If you flip too soon, the topping can slide off. If you wait too long, it can stick to the pan.
- Your discard doesn't need to be fresh! This recipe is forgiving, so discard that's been sitting in your fridge for up to two weeks works great. The older the discard, the more tang you'll get in the final cake, which pairs beautifully with the sweet pineapple topping.
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