Pineapple Upside-Down Cake

Author

NuWave

Servings

6

Category

Desserts

Ingredients

• 1⅓ c all-purpose flour
• 1 t baking powder
• ½ t sea salt
• ¼ c butter, unsalted, softened
• ½ c sugar, granulated
• ¼ c brown sugar, packed
• 1 large egg
• 1 t vanilla extract
• ¼ c sour cream
• ¼ c pineapple juice (from can used for topping)
• ¼ c butter, unsalted, melted
• ½ c brown sugar, packed
• 1 (20-oz) can pineapple rings in juice
• stemless maraschino cherries

Directions

1. Preheat oven to 350°F. Grease a round 9-inch cake pan.
2. Mix butter and brown sugar and add to prepared cake pan. Let mixtures spread to the edges, then add 7 pineapple rings from can. Place cherries inside and in between each pineapple slice.
3. In a small mixing bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, using a hand mixer, cream butter and sugars. Beat in egg, vanilla, and sour cream, and then slowly beat in flour mixture and pineapple juice from can until just combined.
4. Spoon batter over pineapple, gently spreading out in an even layer.
5. Bake cake until golden brown and toothpick comes out clean, about 30 minutes.
6. Remove from oven. Allow to cool for 5 minutes.
7. Flip cake upside down and onto a serving platter. Wait 30 seconds more. Carefully lift pan off. Allow to cool completely before slicing and serving.