Pineapple Upside Down Cake
Start by making a caramel, add pineapples, and cherries then pour in your cake batter. Bake it, flip it upside down, eat it like there's no tomorrow.
Ingredients
- 2 cups Unsalted Butter
- 3/4 cup Brown Sugar
- 1.5 cups Sugar
- 1 Small Pineapple Quartered and Sliced
- 2 cups Cake Flour
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 4 Eggs
- 3/4 cup Sour Cream
- 1 tbsp Vanilla Extract
- Maraschino Cherries Optional
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Grease a 10" cake pan with butter; set aside. Melt 1/2 cups unsalted butter over low heat, in a medium saucepan, then add 3/4 cups brown sugar to the butter. Swirl pan occasionally until caramel is an amber color, 2–3 minutes more. Immediately pour caramel into prepared pan.
- Allow the caramel to slightly cool for a few minutes then arrange the pineapple slices and cherries over the caramel; set aside.
- Whisk flour, baking powder, and salt in a bowl; set aside.
- Using an electric mixer, beat butter and remaining sugar until fluffy, 5 minutes. Add eggs one at a time, beating well after each addition. Add milk and vanilla; beat until combined. With the motor running, slowly add dry ingredients; beat until batter is smooth; about 2 minutes.
- Pour batter over pineapple; bake for about an hour or until cake is golden and passes toothpick test.
- Let cool for 30 minutes, then invert cake onto a plate.
- Allow cake to reach at least room temperature before serving.