Sourdough Discard Pineapple Upside Down Cake

A piece of the sourdough pineapple upside down cake is on a plate with the rest of the cake behind it.

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Sourdough Discard Pineapple Upside Down Cake

This sourdough pineapple upside down cake is the most delicious way to use up your discard! The tang of the sourdough pairs perfectly with the caramelized brown sugar topping and juicy pineapple, giving you a cake that's moist, flavorful, and totally irresistible. I tested this one multiple times to get it just right, and I promise it's easier than it looks!

Prep Time10

Cook Time34

Total Time44

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 476kcal

Author: Lynn Polito

Equipment

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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