Sourdough Pineapple Upside-Down Cake Recipe for Moist, Tangy Loaf

Why You Will Love This Recipe

It’s a delicious way to use sourdough discard you might otherwise toss. The discard adds moisture, a little tang, and improves the cake’s texture so it’s more interesting than a standard pineapple upside down cake.

No frosting required—the caramelized topping is built right in. This cake is quick to make, ready in about an hour, and consistently a crowd pleaser.

What Does Sourdough Discard Do in a Cake?

Sourdough discard brings moisture, flavor, and tenderness. The natural acids in the discard react with baking soda and baking powder to help produce a lighter crumb. It also adds a gentle tang that balances the sweetness of the brown sugar caramel. You won’t taste sourdough bread here—just a richer, more flavorful cake.

Use discard straight from the fridge without feeding it; an active starter works but isn’t necessary.

Ingredients to Gather

• Sourdough discard: Use discard straight from the fridge. If it’s been refrigerated for a couple of weeks it will be tangier—drain off any dark liquid on top before measuring.
• Sour cream: Use full-fat for best texture and moisture. Low-fat versions can make the batter too thin and change the cake’s crumb.
• Canned pineapple: Choose pineapple packed in juice, not syrup. The juice is used in the batter and syrup can make the cake overly sweet.
• Butter: Salted or unsalted works; make sure it’s softened to room temperature so it creams properly.
• Eggs: Room-temperature eggs incorporate more smoothly.
• Maraschino cherries: For flavor and color—use the ones you’d put on sundaes.

See the printable recipe card below for exact ingredient quantities and full instructions.

Can I Use Fresh Pineapple Instead of Canned?

You can, but canned pineapple is more reliable here. Fresh pineapple contains bromelain, an enzyme that can change the cake’s structure. Canning heats the fruit and neutralizes that enzyme. If you use fresh, briefly cook the pineapple before arranging it in 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 until slightly thickened, about 10 minutes—this prevents the topping from running during baking. Pour the thickened caramel into a well-greased 9-inch round cake pan.

Step 2

Arrange the pineapple rings in a single layer over the caramel. Place a maraschino cherry in the center of each ring and fill any gaps as needed.

Step 3

Whisk together flour, baking powder, baking soda, and salt. In a mixer fitted with the paddle, beat softened butter and sugar until light and fluffy, about 2 minutes. Add 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 at the edges and working inward so you don’t disturb the fruit. Spread evenly and bake at 350°F for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Step 5

Cool the cake in the pan for exactly 10 minutes. Place a large platter or cutting board on top of the pan and flip it over in one confident motion. Leave the pan on top for a minute so the caramel can drip down, then lift it off slowly.

Tips for the Perfect Sourdough Pineapple Upside Down Cake

• Use a 9-inch pan. Don’t go smaller—the caramel needs room to bubble without overflowing.
• Thicken the topping. A thin topping will soak into the batter. Simmer for the full time until slightly thickened.
• Don’t overmix. Mix until the dry ingredients are just incorporated to avoid a dense cake.
• Flip at 10 minutes. Waiting longer lets the caramel harden and can make the cake stick.
• Line with parchment if nervous. A parchment round on the pan bottom adds insurance against sticking.

How to Store Sourdough Pineapple Upside Down Cake

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. If refrigerated, let slices come to room temperature for 15 minutes before serving so the caramel softens.

Freeze individual slices wrapped tightly in plastic 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?

That usually happens because the cake cooled too long before flipping and the caramel hardened. Flip at the 10-minute mark, grease the pan well, and consider a parchment round on the bottom to prevent sticking.

Why Is My Sourdough Discard Pineapple Upside Down Cake Soggy?

Sogginess usually means the caramel was too thin and soaked into the batter. Be sure to simmer the topping until it thickens, and use pineapple packed in juice rather than syrup to avoid extra liquid.

More Dessert Recipes

Did you make this recipe and love it?

If so, please leave a 5-star review and comment below. Share your creation on Instagram or Facebook and tag @Lynn’sWayofLife or use #lynnswayoflife to show me your cake.