Pineapple Upside Down Cake
2 hr
Ingredients
Toppings:
1 can (20oz) pineapple rings
25 Maraschino cherries
¼ cup butter, melted
½ cup light brown sugar
Cake Batter:
¾ cup sugar
½ cup unsalted butter, melted
2 large eggs, room temperature
2 teaspoon vanilla extract
Dry:
1 ½ cups all purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon pinch of salt
Wet:
⅓ cup sour cream
2 tablespoons milk
2 tablespoons pineapple juice from can
Directions
1. Preheat oven to 350 degrees F.
2. Pour melted butter into the pie dish and swirl around to coat the dish’s bottom and sides. ¼ cup butter, melted
3. Crumble on the brown sugar over the melted butter on the bottom and sides of the pie dish. ½ cup light brown sugar
4. Place pineapple rings down starting with one in the middle then working your way out. Use half rings to line the sides of the pie dish. 1 can (20oz) pineapple rings
5. Place maraschino cherries in all empty sections in and around the pineapple rings. Set the dish aside. 25 Maraschino cherries
6. To make your batter begin by beating the sugar and butter for 1 minute. ¾ cup sugar, ½ cup unsalted butter, melted
7. Add your eggs one at a time and continue beating until combined then add your vanilla extract. 2 large eggs, room temperature, 2 teaspoon vanilla extract
8. Combine all your dry ingredients in a separate bowl (flour, baking powder, baking soda and salt). 1 ½ cups all purpose flour, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon pinch of salt
9. Combine all your remaining wet ingredients in another bowl (sour cream, milk and pineapple juice) ⅓ cup sour cream, 2 tablespoons milk, 2 tablespoons pineapple juice from can
10. Pour in half of your dry ingredients into the batter and mix until combined, 1/2 of your wet and mix until combined, the remaining half of your dry ingredients, mix until combined and finally the remaining half of your wet ingredients and mix until combined.
11. Pour batter over your pineapple rings and spread evenly.
12. Bake for 25 minutes, cover loosely with foil then continue to bake for another 25 minutes.
13. Allow the cake to rest for 30 minutes then flip onto your presentation dish.
14. Allow to come to room temperature before slicing.
Serves 6
2 hr
Ingredients
Toppings:
1 can (20oz) pineapple rings
25 Maraschino cherries
¼ cup butter, melted
½ cup light brown sugar
Cake Batter:
¾ cup sugar
½ cup unsalted butter, melted
2 large eggs, room temperature
2 teaspoon vanilla extract
Dry:
1 ½ cups all purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon pinch of salt
Wet:
⅓ cup sour cream
2 tablespoons milk
2 tablespoons pineapple juice from can
Directions
1. Preheat oven to 350 degrees F.
2. Pour melted butter into the pie dish and swirl around to coat the dish’s bottom and sides. ¼ cup butter, melted
3. Crumble on the brown sugar over the melted butter on the bottom and sides of the pie dish. ½ cup light brown sugar
4. Place pineapple rings down starting with one in the middle then working your way out. Use half rings to line the sides of the pie dish. 1 can (20oz) pineapple rings
5. Place maraschino cherries in all empty sections in and around the pineapple rings. Set the dish aside. 25 Maraschino cherries
6. To make your batter begin by beating the sugar and butter for 1 minute. ¾ cup sugar, ½ cup unsalted butter, melted
7. Add your eggs one at a time and continue beating until combined then add your vanilla extract. 2 large eggs, room temperature, 2 teaspoon vanilla extract
8. Combine all your dry ingredients in a separate bowl (flour, baking powder, baking soda and salt). 1 ½ cups all purpose flour, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon pinch of salt
9. Combine all your remaining wet ingredients in another bowl (sour cream, milk and pineapple juice) ⅓ cup sour cream, 2 tablespoons milk, 2 tablespoons pineapple juice from can
10. Pour in half of your dry ingredients into the batter and mix until combined, 1/2 of your wet and mix until combined, the remaining half of your dry ingredients, mix until combined and finally the remaining half of your wet ingredients and mix until combined.
11. Pour batter over your pineapple rings and spread evenly.
12. Bake for 25 minutes, cover loosely with foil then continue to bake for another 25 minutes.
13. Allow the cake to rest for 30 minutes then flip onto your presentation dish.
14. Allow to come to room temperature before slicing.