Pineapple Upside Down Cake Recipe
This pineapple upside down cake recipe is a delectable dessert perfect for an afternoon snack idea that brings back many childhood memories.
You can refrigerate the topping up to 1 day. If refrigerating for longer than 1 hour, cover it tightly with plastic wrap. Just a quick reminder, this is not the best cake to make ahead of time since the pineapples will settle at the bottom of the cake and the presentation won't be pleasing. And make sure all the ingredients for the cake are at room temperature, otherwise, the result will suffer.
1/4 cup unsalted butter
1/2 cup packed dark brown suga
10 slices pineapple
20 maraschino cherries
1 1/2 cup cake flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
6 tbsp unsalted butter
3/4 cup granulated sugar
2 large egg whites
1/3 cup sour cream
1 tsp pure vanilla extract
1/3 cup whole milk
- Preheat oven to 350°F (177°C).
- Prepare the toppings first by pouring 1/4 cup melted butter into an ungreased 9×2 inch pie dish or round cake pan.
- Sprinkle brown sugar evenly...
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