Pineapple Upside Down Cake

Prep Time: 20 minutes | Cook Time: 45 minutes | Servings: 8 slices

Ingredients

Pineapple Topping

• ¼ cup butter, melted

• ½ cup brown sugar

• 10 pineapple rings

• 15 maraschino cherries

Cake

• 1 ½ cups all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt

• ⅓ cup milk, room temperature

• ¼ cup pineapple juice

• ¼ cup sour cream, room temperature

• 1 teaspoon vanilla extract

• ½ cup butter, softened

• ¾ cup granulated sugar

• 2 eggs, room temperature

Directions

Pineapple Topping

1. Preheat oven to 350 degrees F. 

2. Pat dry pineapple rings and maraschino cherries with a paper towel.

3. Pour melted butter into 9-inch cake pan.

4. Evenly sprinkle brown sugar over the base of the cake pan.

5. Arrange pineapple rings and maraschino cherries on top of brown sugar.

Cake

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

2. In a large measuring cup, whisk together milk, pineapple juice, sour cream, and vanilla extract.

3. In a large bowl, beat butter and sugar at medium speed for 3 minutes, until creamy. 

4. Add eggs, one at a time, beating for 30 seconds between additions. 

5. At low speed, add flour mixture in 3 parts, alternating with milk mixture.

6. Pour batter over pineapple layer. Smooth batter with a spatula.

7. Bake for 30 minutes. Remove from oven and cover with foil. Bake for an additional 15 minutes or until a toothpick inserted comes out clean.

8. Cool on rack for 20 minutes before removing from pan.