Pineapple Upside Down Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 9 inch cake
Ingredients
For topping:
  • ¼ cup (60g) unsalted butter, melted
  • 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
  1. Preheat oven to 350°F
  2. In a 9 by 2 inch deep round cake pan or dish, pour the ¼ cup melted butter. Sprinkle the ½ cup palm sugar.
  3. Layer the pineapple slices on top of the brown sugar and butter mix. Place the cherries between the slices. Set the pan aside.
  4. In a medium bowl, mix the dry ingredients.
  5. 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.
  6. 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.
  7. 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/