How to Make This Delicious Pineapple Upside Down Cake

Made from scratch, this delicious pineapple upside-down cake comes out beautifully decorated. Its bright yellow and red combination is colorful enough to bring cheer and delight to the people who will eat this tasty treat. The Preppy Kitchen brings us another flavorful recipe that screams “the best pineapple upside-down cake you’ll ever have.”

Ingredients:

For the garnish

• 14 cup melted unsalted butter
• 12 cup brown sugar, light
• 1 can (20 oz.) pineapple slices, drained
• Maraschino cherry stems removed

For the cake

• 1 pound all-purpose flour
• 1 tsp (12 tsp) baking powder
• 12 teaspoon kosher salt
• 1 stick unsalted butter, at room temperature
• granulated sugar (34 cup)
• 2 large eggs at room temperature.
• 2 teaspoons vanilla extract
• 13 cup room temperature sour cream
• 13 cup room temperature whole milk

Directions:

Preheat the oven to 350F.

Pour 14 cup melted unsalted butter into a pie dish.

Swirl the butter around to coat the bottom and sides of the pie dish. Sprinkle 112 cups of light brown sugar into an even layer. Avoid clumps and make sure the butter is covered.

Drain your canned pineapple and set aside the juice for other recipes, or just drink it as plain juice. Pat each pineapple slice in between some paper towels so that the slices will absorb all the caramel. Set them aside. When done with all the pineapple slices, place them on the pie dish, starting from the center. Add a Maraschino cherry without the stems to each slice’s center and fill up any other gaps. Set aside.

In a medium mixing bowl, add 1 12 cups of all-purpose flour, 12 tsp of salt, and 1 12 tsp of baking powder. Give the mixture a little whisk and set aside.

12 cup room temperature butter and 34 cup granulated sugar in another mixing bowlMix them together and combine them well with a hand mixer or a standard mixer. Add the 2 large eggs one at a time while beating them in between. Mix them well until they are evenly incorporated. Then, add 2 tsp of vanilla extract and mix it up again.

For the sour cream mixture, mix together 1/3 cup of sour cream and 1/3 cup of whole milk. Add the dry ingredients, mix, and half of the sour cream and milk mixture to your butter mixture bowl. Repeat the process with the rest of the mix. Beat the batter into a thick and creamy texture. Transfer the mixture to the pineapple and cherry pie dish with a spatula.

Spread it out and level it.

Place it in the oven for 40–45 minutes at 350°F.

Let it cool on a wire rack before carefully flipping it over in a plating dish. Tap the bottom of the pie dish and gently lift it up. Let it cool for about 20 minutes before slicing.

Enjoy every delicious bite.

How to Make This Delicious Pineapple Upside Down Cake