Pineapple Upside-Down Cake
Nothing speaks more to the power of simple, delightful foods than a classic pineapple upside-down cake. Rich and flavorful caramelized pineapple slices in a buttery golden brown sauce that contrasts perfectly with a moist and fluffy cake.
Ingredients
Let's gather the ingredients!
Cake
- 1⅓ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp kosher salt
- ¼ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup sour cream
- ¼ cup pineapple juice
Topping
- ¼ cup unsalted butter melted
- ½ cup packed brown sugar
- 1 20-ounce can pineapple rings
- 7 maraschino cherries stemless
Instructions
Let's Begin!
- Preheat oven to 350°F and grease a round 9-inch cake pan with butter.
Cake
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl using a hand mixer, cream the butter with both sugars. Beat in egg, vanilla, and sour cream, then slowly beat in flour mixture and pineapple juice until just combined.
Topping
- Mix the butter with brown sugar and add to the prepared cake pan.
- Let the mixture spread to the edges, then add 7 pineapple rings. Place cherries inside and in between pineapple slices.
Let's Assemble and Bake!
- Spoon the cake batter over the pineapple, gently spreading it out in an even layer.
- Bake for 35 minutes until the cake is golden and a toothpick comes out clean.
- Remove the cake from the oven, then wait 5 minutes before flipping the cake upside-down onto the serving platter.
- Wait for 30 seconds more, then carefully lift the pan off. Let cool completely before slicing and serving.
- Enjoy with family and friends!