Pineapple Upside Down Cake
Ingredients
Toppings
-
4-5
tablespoons
unsalted butter
-
½
cup
brown sugar
-
20
ounces
canned pineapple slices
-
7-12
maraschino cherries
Cake Batter
-
6
ounces
unsalted butter
-
¾
cup
granulated sugar
-
½
cup
sour cream
-
3
large
eggs
-
1 ½
cups
sifted cake flour
-
½
teaspoon
nutmeg
-
1
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
½
teaspoon
salt
-
1
teaspoon
vanilla extract
-
1-2
tablespoons
spiced rum
Instructions
- Preheat the oven to 350°F and prepare a 10-inch springform pan or skillet.
- Drain the pineapple slices and maraschino cherries, placing them on paper towels to absorb moisture.
- Melt the butter and pour it into the cake pan, followed by the brown sugar, spreading it evenly.
- Arrange the pineapple slices and cherries in the pan as desired.
- In a mixing bowl, cream the softened butter and sugar, then add sour cream and mix well.
- Incorporate the eggs, sifted flour, nutmeg, baking soda, baking powder, and salt, mixing until combined.
- Add vanilla extract and spiced rum, mixing until fully incorporated.
- Pour the batter into the prepared pan over the arranged toppings and spread evenly.
- Bake for 45-50 minutes until a tester comes out clean.
- Let the cake cool in the pan for 10 minutes before loosening the edges and flipping it onto a plate.
Nutrition Facts (estimated)
Servings
8-12 slices
Calories
520
Total fat
28g
Total carbohydrates
63g
Total protein
6g
Sodium
224mg
Cholesterol
130mg
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