Pineapple Upside Down Cake
Ingredients
The cake
-
1½
cups
all-purpose flour
-
1½
teaspoons
baking powder
-
¼
teaspoon
salt
-
½
cup
vegetable oil
-
⅓
cup
milk
-
¼
cup
pineapple juice
-
⅓
cup
sour cream
-
1
teaspoon
vanilla extract
-
¾
cup
sugar
-
2
large
eggs
The topping
-
¼
cup
butter
-
½
cup
light brown sugar
-
20
ounces
canned pineapple in juice
-
¼
cup
maraschino cherries
Instructions
- Preheat the oven to 180°C (350°F).
- Prepare the topping by pouring melted butter into a 9-inch cake pan and sprinkling brown sugar on top.
- Arrange pineapple slices on top of the sugar and place a cherry in the center of each slice.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, whisk together oil, milk, pineapple juice, sour cream, vanilla extract, and sugar.
- Add eggs to the wet mixture and whisk until well combined.
- Gradually stir the dry mixture into the wet ingredients until just combined.
- Pour the batter over the pineapple in the cake pan and smooth out the top.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes before running a knife around the edges and inverting it onto a serving plate.
Nutrition Facts (estimated)
Servings
12 servings
Calories
322
Total fat
16g
Total carbohydrates
44g
Total protein
3g
Sodium
158mg
Cholesterol
0mg
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