Sunday, May 18, 2014

Pineapple Upside Down Cake

This is the best upside down pineapple cake you will ever eat. A delicious cake batter that is super moist from the buttermilk and sour cream, and the best part about this cake is the the buttery, brown sugary pineapple glaze that drips down into the cake from the slices. Soft pineapple with cherries oh lord cant get any better, a perfect spring and summer dessert that everyone will love..Another great recipe so glad I found and made..


1/2 cup unsalted butter
3/4 cup light brown sugar, packed
one 20-ounce can pineapple slices
about 12 maraschino cherries
1 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
pinch salt, optional and to taste
1 large egg
1/2 cup buttermilk
1/3 cup sour cream,
3 tablespoons canola or vegetable oil
2 teaspoons vanilla extract


  1. Preheat oven to 350F.
  2. In a small,  microwave-safe bowl, melt the butter, about 1 minute on high power.
  3. Pour the butter into a 9-inch cake pan. Using your hands grease entire pan with softened butter
  4. Evenly sprinkle the brown sugar over the butter.
  5. Add 1 whole pineapple slice to the center of the pan.
  6. Halve the remaining slices vertically. Stagger them in a fan-like fashion going around the cake. About 12 slices. 
  7. Place the remaining slices around the sides of the cake pan with the curved side pointing down toward the bottom of the pan There may be some bare spots, that is okay.
  8. Place 1 cherry in the center of the whole pineapple slice in the middle of the pan.
  9. Place 1 cherry in the center cutout of all the fanned pineapple slices; set pan aside.
  10. In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.
  11. In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).
  12. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don't over mix or try to stir them smooth.
  13. Gently turn batter out into prepared pan, being careful of the the pineapple slices on the sides or bottom. Fill pan only to about 3/4-full. If you have a little extra batter, do not over fill pan. 
  14. Place pan on a cookie sheet, in case of overflow then and bake for about 35-40 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Only go down about 1-inch with the toothpick, not all the way down
  15. Place pan on a wire rack and allow cake to cool for at least 30 minutes before inverting, slicing, and serving. Allow cake to cool overnight, covered with a sheet of foil, then invert onto a cake plate. Cake will keep at room temperature. 

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