Pineapple Upside-down Cake
Pineapple Upside Down Cake is as tasty as it is pretty! Made with moist yellow cake and caramelized pineapple and cherries, this classic dessert is a crowd-pleaser.
- Prep time
- 20 min
- Cook time
- 50 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 tablespoons butter
- 3/4 cup light brown sugar, packed
- 2 teaspoons lemon juice
- 7 pineapple rings
- 7 maraschino cherries
- 1/2 cup butter, room temperature
- 2 tablespoons vegetable oil
- 1 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 1/4 cup sour cream
- 1/4 cup pineapple juice (from the canned pineapples)
- 2 teaspoons vanilla extract
Instructions
- 1
In a skillet over medium heat, add the butter and brown sugar. Cook, stirring regularly, until melted and bubbling. The mixture will be grainy.
- 2
Stir in the lemon juice and cook, stirring regularly, until the mixture is bubbly and fluid.
- 3
Remove pan from the heat and transfer the caramel to a 9 x 4-inch round baking dish, swirling to cover the bottom of the pan.
- 4
Arrange the pineapple rings in the syrup close together but not overlapping. Place a maraschino cherry in each pineapple hole. Set aside.
- 5
In a large bowl, add the room-temperature butter, vegetable oil, granulated sugar, and brown sugar. Using a hand mixer at medium speed, beat until creamy.
- 6
Add the eggs one at a time, beat well after each addition.
- 7
In a separate bowl, sift together the flour, baking powder, and salt.
- 8
In another bowl, combine milk, sour cream, pineapple juice, and vanilla extract. Whisk until blended.
- 9
Beginning and ending with the flour mixture, add flour mixture and milk mixture alternately to the egg mixture. Beat at low speed with every addition. The batter will be thick.
- 10
Spoon the batter over the pineapples, carefully as not to shift or move the fruits. Using a spatula, spread and smoothen it evenly.
- 11
Bake in a preheated 350 F oven for about 45 to 50 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- 12
Remove from the oven and run a small spatula around the cake to loosen.
- 13
Place a serving platter over the baking pan and using hand mittens, carefully invert and turn out the cake onto the platter. Brown sugar topping will be very hot.