Pineapple Upside Down Cake

Pineapple Upside Down Cake: Inspired by The Vanishing of Josephine Reynolds

Every recipe has a story, and this Pineapple Upside Down Cake is no exception. In The Vanishing of Josephine Reynolds, this cake graces the table on a fateful night at the speakeasy, where secrets unfold and lives change forever.

With its golden caramelized pineapples and rich, buttery cake, this dessert isn’t just delicious—it’s symbolic. At the speakeasy in 1927, it’s the centerpiece of a celebration, a nod to sweetness and hope even in the face of uncertainty. Little did the revelers know, the evening would bring twists of fate as unexpected as the cake’s inverted reveal.

Baking this Pineapple Upside Down Cake at home is like stepping into the world of Josephine Reynolds. As you savor each bite, you might find yourself wondering about the mysteries of the past and the magic of resilience that weaves through the story.

If you haven’t yet, dive into The Vanishing of Josephine Reynolds to uncover a tale of love, intrigue, and a little bit of magic. This cake, much like the novel, is a reminder that even when life feels upside down, there’s beauty to be found in the unexpected.

Bake, enjoy, and let Josephine’s story transport you to another time.

Pineapple Upside Down Cake

Ingredients

Topping:

1/4 cup unsalted butter, melted

1/2 cup packed light brown sugar

8–10 pineapple slices

15–20 maraschino cherries

Cake:

1 and 1/2 cups cake flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

3/4 cup granulated sugar

6 Tbsps unsalted butter, room temp

2 large egg whites, room temp

1/3 cup sour cream, room temp

1 tsp pure vanilla extract

1/4 cup pineapple juice

2 Tbsps milk, room temp

Directions

1. Preheat oven to 350°F (177°C). Prepare topping: Pour 1/4 cup melted butter into an ungreased 9×2-inch deep-pie dish. Sprinkle brown sugar evenly over butter. Blot any excess liquid off the fruit with a clean paper towel. Arrange about 6-7 blotted pineapple slices and all the cherries on top of the brown sugar. Place pan in the refrigerator for a few minutes as you prepare the cake batter.

3. Make the cake batter: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside. Using a mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl as needed. On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed.

4. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed, and slowly pour in the pineapple juice and milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. The batter will be slightly thick. Remove topping from the refrigerator. Pour and spread cake batter evenly over topping.

5. Bake for 43–48 minutes, tenting foil on top of the cake halfway through bake time to prevent the top from over-browning before the center has a chance to fully cook. The cake is done when a toothpick inserted into the center of the cake comes out mostly clean.

6. Remove cake from the oven and cool on a wire rack for 20 minutes. Invert the slightly cooled cake onto a serving plate. Some of the juices from the topping will seep over the sides. Cool the cake completely at room temperature before slicing and serving.

7. Cover leftover slices and store for up to 3 days.