Description
A delightful Pineapple Upside Down Cake with caramelized pineapple and cherries, perfect for any occasion.
Ingredients
- 565g (20 oz) canned pineapple slices in juice
- 12-18 maraschino cherries
- 60g (4 tbsp) unsalted butter, melted
- 1/2 cup brown sugar
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup milk
- 1/4 cup pineapple juice
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 115g (1 stick) unsalted butter, softened
- 3/4 cup white sugar
- 2 large eggs, at room temperature
- Any leftover pineapple, chopped (if desired)
Instructions
- Preheat the oven to 180°C (350°F) or 160°C for a fan oven.
- Prepare the Pineapple Topping: In a small bowl, mix melted butter and brown sugar. Pour this mixture into the bottom of a 9-inch round cake pan.
- Arrange Pineapple: Lay pineapple slices over the sugar mixture and place a cherry in the center of each slice.
- Make the Batter: In a mixing bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, combine milk, reserved pineapple juice, sour cream, vanilla, softened butter, and white sugar. Beat until smooth. Add the eggs one at a time, beating well after each addition. Gradually add the dry ingredients and mix until just combined.
- Assemble the Cake: Carefully pour the batter over the prepared pineapple topping.
- Bake: Place in the oven and bake for about 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Turning Out the Cake: Once baked, remove from the oven and let it cool for 10 minutes. Carefully invert the cake onto a serving platter to reveal the gorgeous topping.
Notes
For optimal flavor, use high-quality butter and ensure all ingredients are at room temperature before mixing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American