Pineapple Upside Down Cake

Takes 65 minutes | Serves 12 |

Ingredients

565 g canned pineapple slices in juice
18 pieces maraschino cherries
60 g unsalted butter
0.5 cup brown sugar
1.5 cups flour
1 tsp baking powder
0.25 tsp baking soda
0.25 tsp salt
0.33 cup milk
0.25 cup pineapple juice
0.25 cup sour cream
1 tsp vanilla extract
115 g butter
0.75 cup white sugar
2 large eggs

Steps

Preparation

• Preheat oven to 180°C/350°F. Dry fruits on paper towels. Pour melted butter into a 9" cake pan, brush sides, sprinkle brown sugar on base.
• Arrange pineapple and cherries on the base. Press down firmly.

Batter

• Whisk flour, baking powder, baking soda, and salt. In another bowl, whisk milk, sour cream, pineapple juice, and vanilla.
• Cream butter and sugar until fluffy. Add eggs one at a time, then alternate adding Flour and Milk Mixtures. Stir in leftover pineapple.
• Spread batter over pineapple layer, bake for 45 minutes with foil cover added halfway through.

Finishing

• Cool for 20 minutes, then flip onto a plate. Cool completely before serving.