Pineapple Upside-down Cake
8 portions
55mPineapple upside down cake is an American classic dessert originally made in cast iron skillets! I think this recipe still holds up today and is delicious, sweet, and perfectly moist.
What you will need
FOR THE TOPPING:
1/4 cups Unsalted Butter
1/2 cup packed Brown Sugar
20 oz can Pineapple Slices
1/2 cup Maraschino Cherries
FOR THE CAKE BATTER:
1 1/3 cups AP Flour
1 tsp Baking Powder
1/2 tsp Salt
1/4 cup Unsalted butter
1/2 cup Sugar
1/4 cup Brown Sugar
1 Egg
1 tsp Vanilla Extract
1/4 cup Sour Cream
(Nutritional facts 221 calories, 9.13 g fat, 32.37 g carbohydrates, 3.29 g protein, 99 mg cholesterol, 132 mg sodium)How to cook
1
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Gather all ingredients.
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Portion ingredients.
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Set the oven to 350°F
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Melt the butter in the microwave or on the stove.
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Mix the melted butter and the brown sugar for the caramel.
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Spray an 8 or 9 inch baking pan with cooking spray. Make sure to get the sides as well.
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Pour the butter and sugar mixture into the bottom of the pan.
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Lay the pineapple rings into the pan around the outside of the pan and then add one in the middle. Save 1/4 cup of the pineapple juice from the can to add into the batter. Make sure the rings are drained well and not holding onto excessive juice.
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Pull the stems off of the maraschino cherries and drain the juice off of them.
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Add the butter and the sugar to the bowl of a stand mixer or a large bowl to use with a hand mixer.
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Beat the butter and sugar together for a few minutes until lightened in color.
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Beat in the egg.
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Add the vanilla extract.
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Beat in the sour cream.
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Add half of the flour.
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Add the baking powder and salt.
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Beat in the flour, baking soda and salt.
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Take 1/4 cup of the juice from the canned pineapple slices and add that to the batter.
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Slowly beat in the last of the flour until just combined.
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Pour the cake batter over the pineapple rings and carefully spread to the edges.
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Add the cake to the oven set to 350°F for 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
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While still warm, run a knife around the edge of the cake to release it from the pan.
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After the cake has cooled for a few minutes, flip out onto a plate.
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