Pineapple Upside-Down Cake
User Reviews
5.0
15 reviews
Excellent
Pineapple Upside-Down Cake
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Pineapple Upside-Down Cake is sticky, sweet, and so delicious! This version serves a crowd and is easy enough to whip up on a weeknight! Delicious with a scoop of vanilla ice cream on top!
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Ingredients
For the Brown Sugar Topping:
- 1/2 cup (113 grams) unsalted butter
- 1 cup (213 grams) light brown sugar packed
- 2 Tablespoons heavy cream
- 1/2 teaspoon Flaky sea salt crushed in your fingers before adding
- 12 lices pineapple drained and patted dry
- 12 Maraschino cherries without stems
For the Cake:
- 2 and 3/4 cups (330 grams) cake flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 and 1/2 cups (198 grams) granulated sugar
- 1/4 teaspoon ground cinnamon
- 3 large eggs at room temperature
- 1/2 cup (113 grams) milk at room temperature
- 1/2 cup (113 grams) sour cream at room temperature
- 1/2 cup (113) pineapple juice
- 1/2 cup (99 grams) oil vegetable, canola, or melted coconut all work here
- 1 Tablespoon vanilla extract
Instructions
For the Brown Sugar Topping:
- Line a 9x13-inch aluminum cake pan with parchement paper.
- Melt the butter in a small saucepan over medium-heat. Add in the brown sugar and whisk well to combine. Cook for 2 minutes, stirring occasionally.
- Remove from heat and whisk in the heavy cream and sea salt.
- Pour on top of the parchement paper and, using a spatula, spread evenly on the bottom of the pan.
- Arrange pineapple slices on top of the brown sugar mixture. Place a cherry in the center of each pineapple slice. Set aside until needed.
For the Cake:
- In a large bowl combine the cake flour, baking powder, baking soda, salt, sugar, and cinnamon. Whisk well to combine and set aside.
- In a separate large bowl combine the eggs, sour cream, milk, pineapple juice, oil, and vanilla. Whisk well to combine.
- Fold the wet ingredients into the dry ingredients, mixing just until smooth and evenly combined.
- Pour the batter on top of the pineapple slices, and gently smooth the top. Bake in preheated oven for 40 to 42 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
- Cool the cake in pan for exactly 4 minutes. Then carefully invert the cake onto a large cutting board or serving platter.
- Cool for 30 minutes before serving warm, or cool completely and serve at room temperature.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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