Pineapple Upside Down Cake

A belated cake for hubby’s bday as it’s his favorite…

I ran out of cherries – there should be a 13th one in the middle pineapple ring!

Pineapple Upside Down Cake Recipe

Ingredients

• 1 (20 oz) can pineapple slices in juice, divided (7 rings for cake topping, 3 rings to chop for batter, 1/4 cup juice for batter)
• 13 maraschino cherries
• 2 large eggs, at room temperature
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 1/3 cup 1% milk
• 1/4 cup full-fat sour cream
• 12 Tbsp unsalted butter, divided (8 Tbsp softened to 64^◦ F, 4 Tbsp melted)
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/4 tsp baking soda
• 1/4 tsp salt

Directions

1. Preheat oven to 350° F.
2. Dry 13 cherries and 10 drained pineapple rings by laying on paper towels and patting dry with more paper towels.
3. Pour 4 Tbsp melted butter into a 9 1/2″ glass pie dish.
4. Using a pastry brush, brush butter up the sides of the dish.
5. Sprinkle 1/2 cup brown sugar over the base, using pastry brush to spread it out as evenly as possible across the bottom of the dish.
6. Cut 6 pineapple rings in half and chop 3 pineapple rings into small chunks.
7. Place the 1 whole pineapple ring in the center then fan 12 half pineapple rings around it, pressing fruit down firmly so they are in direct contact with the base of the dish.
8. Place 13 cherries in center of pineapple rings, pressing fruit down firmly so they are in direct contact with the base of the dish. Feel free to use more than 13, if you like!
9. In a bowl, whisk together 1 1/2 cups flour, 1 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt.
10. In a second bowl, whisk together 1/4 cup pineapple juice, 1/3 cup milk, 1/4 cup sour cream, and 1 tsp vanilla extract.
11. In a large bowl, cream together 8 Tbsp butter and 3/4 cup granulated sugar until fluffy. I use my stand mixer, but a handheld mixer will work, too (probably on high speed for about 2 mins).
12. Add 2 room temp eggs – one at a time – beating for about 20 secs after adding each egg.
13. Slowly alternate adding flour mixture w/ adding milk mixture to butter mixture, mixing by hand with a rubber spatula as you go. Start with 1/3 of the flour mixture, then 1/2 of the milk mixture, then half of the remaining flour mixture, then the remaining milk mixture, and, finally, the remaining flour mixture.
14. Stir in pineapple chunks from 3 pineapple rings.
15. Pour batter into dish over pineapple layer then spread it with rubber spatula to even it out across the dish.
16. Bake for 30 mins.
17. Remove from oven and loosely cover with foil – be sure there’s enough height on the top so the foil doesn’t touch the top of the cake.
18. Bake for an additional 15 mins, until a toothpick inserted into the center comes out clean.
19. Remove from oven and cool for 20 mins.
20. After 20 mins, use a butter knife to loosen the cake from the inner edge of the dish.
21. Place serving platter over top of cake, then quickly flip cake onto serving platter. Be sure you’re holding both dishes together tightly! You may need to tap or gently shake the cake dish to separate the bottom from the dish.
22. Allow to fully cool before serving.

Nutrition Facts
Serving size: slice
Servings: 12
Amount per serving
Calories	294
% Daily Value*
Total Fat 13.2g	17%
Saturated Fat 8g	40%
Cholesterol 64mg	21%
Sodium 98mg	4%
Total Carbohydrate 40.8g	15%
Dietary Fiber 0.8g	3%
Total Sugars 26.8g
Protein 3.2g
Vitamin D 6mcg	28%
Calcium 50mg	4%
Iron 1mg	6%
Potassium 153mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LactoOvoVeg