Pineapple Upside Down Cake
A delicious Pineapple Upside Down Cake with a buttery caramelized topping of pineapple and cherries.
Equipment
- 9-inch Pie Dish
- Electric mixer
- Cooling Rack
Ingredients
Topping
- ¼ cup unsalted butter melted
- ½ cup brown sugar packed
- 8-10 slices pineapple
- 15-20 pieces maraschino cherries
Cake
- 1 ½ cups cake flour spooned & leveled
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 6 Tablespoons unsalted butter softened to room temperature
- ¾ cup granulated sugar
- 2 large egg whites at room temperature
- ⅓ cup sour cream at room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup pineapple juice at room temperature (use leftover from can)
- 2 Tablespoons milk at room temperature
Instructions
Preparation
- Preheat oven to 350°F (177°C).
- Pour melted butter into an ungreased 9×2 inch pie dish or round cake pan. Sprinkle brown sugar evenly over butter. Arrange pineapple slices and cherries on top.
- Make the cake batter: Whisk flour, baking powder, baking soda, and salt together. Set aside.
- Beat the butter and sugar until creamy. Add egg whites, sour cream, and vanilla. Mix well.
- Pour dry ingredients into wet ingredients, adding pineapple juice and milk. Mix until combined.
- Pour cake batter over the topping and spread evenly.
- Bake for 43-48 minutes. Tent foil halfway through baking.
- Cool on a wire rack for 20 minutes. Invert cake onto a cake stand or serving plate.
- Slice and serve warm, or cool completely before slicing.
- Store leftover slices for up to 3 days in the refrigerator or 3 months in the freezer.
Notes
Refrigerate the topping in step 2 for up to 1 day. Best not to freeze the cake whole due to topping arrangement.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 50mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg
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