This Pineapple Upside-Down Cake is made at home and has a caramelized pineapple topping on top of a very buttery, moist cake.
INGREDIENTS
FOR THE TOPPING:– ¼ cup (60 grams) unsalted butter melted– ½ cup (100 grams) light brown sugar packed– 1 20-ounce can pineapple slices reserve juice for the cake– 20 maraschino cherrie
INGREDIENTS
FOR THE CAKE:– 1 and ½ cups 190 grams all-purpose flour, spooned & leveled– 1 and 1/2 teaspoons baking powder– 1/4 teaspoon salt– 1/2 cup (115 grams) unsalted butter softened to room temperature– 1/2 cup (100 grams) granulated sugar– 1/4 cup (50 grams) brown sugar– 2 large eggs at room temperature– 1 teaspoon pure vanilla extract– 1/4 cup (60 grams) sour cream at room temperature– 1/4 cup (60 ml) whole milk at room temperature– 1/4 cup (60 ml) pineapple juice
INSTRUCTIONS
Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Spray a cake pan measuring 9 inches in diameter with nonstick cooking spray, then set it aside.
1
Mix melted butter and brown sugar in a small bowl. Fill the cake pan and spread evenly. Place the pineapple slices on top, cut any extra slices in half and place them along the pan's sides, and surround them with maraschino cherries. Set aside.
2
Mix flour, baking powder, and salt in a big bowl. Set aside. Mix the butter, granulated sugar, and brown sugar in a stand mixer with the paddle attachment or a large bowl with a handheld mixer until light and fluffy (4-5 minutes).
3
One egg at a time, mix. Pour in vanilla extract and sour cream, mixing well and scraping the bowl. Mix pineapple juice and milk. With the mixer on low speed, add the dry ingredients three times, alternating with the milk and pineapple juice.
4
Spread batter evenly over pineapple slices and cherries in cake pan. Bake the cake for 45–55 minutes until a wooden toothpick inserted into the center comes out clean. Cover the last 10–15 minutes of baking with aluminum foil to avoid overbrowning.
5
After taking the cake out of the oven, let it cool in the pan for about 10 minutes. Then, flip it over onto a wire rack and take it out of the pan to finish cooling.