Pineapple Upside Down Cake
A 1970's classic retro recipe with a few modern updates. Pineapple Upside Down Cake is a classic - when inverted, this cake has a rich, brown sugar pineapple cherry glaze on top of a tender sponge cake.
Servings: 12
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Ingredients
BOTTOM LAYER
- ½ c. butter
- ¾ c. brown sugar
- 9 pineapple slices drained, reserve juice
- 9 jumbo maraschino cherries (whole)
DRY INGREDIENTS
- 1 ¾ c. unbleached flour
- 1 T. cornstarch
- 1 c. sugar
- 2 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. salt
WET INGREDIENTS
- ¼ c. butter
- 2 T. oil
- 2 eggs
- 2 tsp. vanilla
- ½ c. pineapple juice reserved from can
- ½ c. buttermilk or sour cream
- 2 tsp. vanilla or rum
Instructions
PREP
- Pre-heat oven to 350°.
- Drain pineapple slices, and pour the juice into a liquid measuring cup (save for batter).
- Mix together dry ingredients and set aside.
BOTTOM LAYER
- Place butter in a 9x13 pan and put in oven for 3 minutes until melted together. Take out of oven and stir in the brown sugar.
- Add the slices of pineapple onto the melted mixture. Place a cherry in the center of each pineapple slice.
CAKE BATTER
- Cream together the butter and sugar. Add eggs, oil, and vanilla and mix until light and fluffy.
- Add in the dry ingredients and mix until combined.
- Add buttermilk and pineapple juice. Pour cake batter on top of the pineapple slices.
BAKE
- Bake at 350° for 35-40 minutes. Let cake cool about 10 minutes before inverting out onto a platter. Serve with a dollop of whipped cream (optional)