caramel pineapple cake

It is SO easy to make this delicious, moist and fluffy pineapple upside down cake. One bite of this cake will have you hooked!

Pineapple Upside Down Cake

unsalted butter (melted)

brown sugar ((110 grams))

pineapple slices (drained)

Maraschino cherries (stems removed)

all-purpose flour ((180 grams))

½ tsp baking powder

½ tsp kosher salt

unsalted butter ((1 stick) room temperature)

sugar ((150 grams))

eggs (room temperature)

tsp vanilla extract

sour cream (room temperature)

milk (room temperature (80 milliliters))

Preheat the oven to 350F.

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.

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.

For the Topping:

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

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

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.

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

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.

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

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.

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.

For the Cake:

https://www.youtube.com/watch?v=3kcETZI_BUU&lc=UgwFHbzkuAts_sw6S8N4AaABAg

How to Make Pineapple Upside Down Cake
Full Recipe:  https://preppykitchen.com/easy-pineapple-upside-down-cake/

This delicious pineapple upside down cake is beyond easy and it plops out of the pan fully decorated!!! My take on this classic has a lots of crunchy pecans that candy themselves in the oven, and a healthy drizzle of rum in the batter and caramel.

Those ultra-sweet candied cherries it's usually paired with just don't do it justice though. I've subbed them out for lots of pecans to add texture and some great depth of flavor. If you're not a pecan fan, walnuts work great in this cake too! The batter is light and fluffy but super moist, especially with all that caramel baked in.

If you don't have sour cream sub in yogurt! And remember not to over-fill the pan!

How to Make Pineapple Upside Down Cake

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Top 1 caramel pineapple cake recipes from across the web

The most viewed caramel pineapple cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pineapple Upside Down Cake

The most viewed caramel pineapple cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine