how to make yummy
Pineapple - upside down cake



For the topping:

  • 1/4 c. unsalted butter, melted 1/2 c. packed brown sugar
  • 1 20-oz. can pineapple rings in juice Cherries
  • 1 1/3 c. all-purpose flour 1 tsp. baking powder 1/2 tsp. salt
  • 1/4 c. unsalted butter, softened 1/2 c. sugar
  • 1/4 c. packed brown sugar 1 tsp. pure vanilla extract 1/4 c. sour cream
  • 1/4 c. pineapple juice (from can used for topping)
  • Preheat oven to 350° and grease a round 9" cake pan.
  • Make topping: Mix butter with brown sugar and add to the prepared cake pan. Let mixture spread to the edges, then add 7 pineapple rings. Place cherries inside and in between pineapple slices.
  • Make batter: In a small bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl using a hand mixer, cream butter with sugars. Beat in vanilla, and sour cream, then slowly beat in flour mixture and pineapple juice until just combined.
  • Spoon the batter over the pineapple, gently spreading out in an even layer. 5.Bake until the cake is golden and a toothpick comes out clean, about 35 minutes. 6.Remove from the oven, wait 5 minutes and flip the cake upside-down onto a serving platter. Wait 30 seconds more, then carefully lift the pan off. Let cool completely before slicing and serving.

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