Pineapple Upside Down Cake Recipe

Step by Step Method

Step 1

To make the topping: preheat oven to 350 degrees F.

Step 2

You will need a 13 x 9 inch baking dish and it is easiest if placed near stove. In a saucepan over medium heat add the brown sugar and next 3 ingredients (-salt) stirring occasionally or until butter is melted and mixture is bubbling (5 minutes). Pour mixture into the baking dish and spread it evenly to coat bottom of dish using a rubber spatula.

Step 3

Arrange the pineapple slices on top of the topping. Place a cherry in center of each pineapple (the cherries can be skipped but it is more traditional). Set aside.

Step 4

To make the cake: in a bowl whisk together the dry ingredients (flour - mace). In another bowl whisk together the wet ingredients (eggs and vanilla).

Step 5

In a separate bowl of an electric mixer with a paddle attachment, beat the butter and sugar until light and fluffy (3-5 minutes). Add egg mixture in batches (4 separate additions), beating on medium speed after each addition for under a minute. Reduce speed to low and beat in the dry ingredients in 3 additions, beating under a minute after each addition, alternating with the sour cream in two of the additions. Fold batter a few times with a clean spatula just to make sure everything is combined. Pour the batter into the reserved baking pan over the topping, smooth the surface.

Step 6

Bake cake for 40-50 minutes or until a tester inserted into center comes out clean. Transfer pan to a wire rack for 15 minutes. Run a spatula along edges of cake. Set a large platter or plate over pan and flip over to release the cake. If any of the fruit sticks to the pan, scrape off the press onto top of cake.