Recipes · Uncategorized

Pineapple Upside-Down Cake

  • ½ cup Unsalted Butter
  • ¾ cup Light Brown Sugar, packed
  • 1 20 oz. can Pineapple Slices
  • 12 Maraschino Cherries
  • 1 cup All-Purpose Flour
  • ¾ cup Granulated Sugar
  • 2 teaspoons Baking Powder
  • Pinch of Salt
  • 1 large Egg
  • ½ cup Buttermilk
  • ⅓ cup Sour Cream
  • 3 tablespoons Canola or Vegetable Oil
  • 2 teaspoons Vanilla Extract
  1. Preheat oven to 350F; in small microwave safe bowl, melt butter, 1 minute
  2. Pour the butter into 1 9-inch springform pan; use your finger to run butter around the side of the pan to grease it
  3. Evenly sprinkle brown sugar over the butter; add 1 whole pineapple slice to the center of the pan
  4. Halve the remaining slices vertically; stagger them in a fan-like fashion going around cake
  5. Place the remaining slices around the sides of the cake pan with the curved side pointing down toward the bottom of the pan; there will be bare side patches with no pineapple coverage
  6. Place 1 cherry in the center of the whole pineapple slice in the middle of the pan; place 1 cherry in the center of all the cutouts; set pan aside
  7. In large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside
  8. In separate bowl, whisk together the next 5 wet ingredients (through vanilla)
  9. Add the wet mixture to the dry, mixing lightly with a spoon of folding with a spatula until just combined; small lumps will be present, don’t over-mix or try to stir them smooth
  10. Gently turn batter into prepared pan, being careful to not disturb the pineapple slice on the sides or bottom; fill pan only to ¾ full; don’t overfill pan with extra batter
  11. Place pan on a cookie sheet; bake for 40 minutes or until center is set and not jiggly
  12. Place pan on wire rack and allow cake to cool for at least 30 minutes before inverting, slicing, and serving

 

In case you need some springform pans!

 

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