½ cup (100g) packed light brown sugar ( I used palm sugar)
6-8 canned or fresh sliced pineapple
15-20 maraschino cherries ( I had only 5-6 and that's what I used)
For cake:
1⅔ cups (210g) sifted all-purpose flour
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
½ cup (115g) unsalted butter, melted
¾ cup (150g) packed light brown sugar ( I used palm sugar)
¼ cup (50g) granulated sugar ( I used half palm sugar, rest granulated sugar)
1 large egg, room temperature
¼ cup (60g) sour cream or yogurt
½ cup (120ml) milk
¼ (60ml) cup pineapple juice (reserved from the canned pineapple or use fresh)
1 tbsp) vanilla extract
Instructions
Preheat oven to 350°F
In a 9 by 2 inch deep round cake pan or dish, pour the ¼ cup melted butter. Sprinkle the ½ cup palm sugar.
Layer the pineapple slices on top of the brown sugar and butter mix. Place the cherries between the slices. Set the pan aside.
In a medium bowl, mix the dry ingredients.
In another bowl, pour the melted butter. Whisk in the sugars, making sure you get the sugar lumps out. Whisk in egg, yogurt/sour cream, milk, pineapple juice, and vanilla extract until combined. Gradually fold in dry ingredients until no lumps remain. Batter will be thick.
Pour/spoon batter into prepared pan. Bake for 40-48 minutes. Cover loosely with aluminum foil at the 20 minute mark to avoid browning. Remove from oven and let cool for 10 minutes.
Invert cake on top of a cake stand or a large serving plate. The cake can be stored covered for up to 3 days in the refrigerator. Let come to room temperature before serving.
Recipe by The Novice Housewife at https://novicehousewife.com/2016/10/08/pineapple-upside-cake/