Pineapple Upside Down Cake

Step 1

Preheat the oven to 350F.

Step 2

Pour melted butter into a 9-inch round 2-inch-deep pie dish. Swirl to coat the bottom and up the sides of the dish. Sprinkle brown sugar evenly over the bottom of the dish.

Step 3

Pat pineapple slices with a towel to remove excess liquid. Place one slice in the center of the dish. Arrange 6 more around it. If you’d like, cut 3 more slices in half and arrange them around the sides of the dish. Place a cherry in each slice’s center and fill in any other gaps between slices.

Step 4

In a medium bowl, whisk together flour, baking powder, and salt.

Step 5

In a large liquid measure cup, whisk together sour cream and milk.

Step 6

In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat butter until creamy. Add the sugar and beat on medium speed until light and fluffy, about 3 minutes.

Step 7

Add the eggs one at a time, beating until well combined before adding the next. Beat in the vanilla.

Step 8

Beating on low speed, add a third of the flour, mixing just until combined. Add half of the sour cream mixture, beating just until combined. Continue alternating with the remaining flour and sour cream mixture.

Step 9

Pour the batter into the pie dish and carefully spread to the edges of the pan.

Step 10

Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. You may want to cover with foil after 30 minutes if the cake is already golden brown.

Step 11

Cool the cake on a wire rack for 15 minutes. Place a cake plate or stand over the top of the cake and carefully invert. Cool for another 20 minutes or completely before serving.