I remember Pineapple Upside Down Cake from the school cafeteria. I don’t think I ever tried it, so I’m wondering why I didn’t give it a fair shot back then. That said, I married someone who ADORES Pineapple Upside Down Cake! I had kind of forgotten this fact, so I decided to redeem myself by baking one recently for Father’s Day. You couldn’t ask for more – it’s easy, simplistic and deliciously moist. Lesson learned.
20 oz. can sliced pineapple rings, well drained, juices reserved, each slice cut in half except for one
1/2 cup unsalted butter, melted
3/4 cup dark brown sugar, packed
10-12 maraschino cherries
1 cup all purpose flour
1/2 cup granulated sugar
2 tsp baking powder
Pinch of salt
1/3 cup sour cream
1/3 cup reserved pineapple juice
2 Tbs. vegetable oil
Preheat oven to 350 degrees F.
Place whole slice of pineapple in center of a greased 10-12″ springform pan; place remaining pineapple slice halves around center slice, creating a fan shape.
Place a maraschino cherry in the center slice and then in each center of each half in the fan; set aside.
In a large mixing bowl, combine flour, sugar, baking powder, and salt. In a separate bowl, combine egg with sour cream, reserved pineapple juice, and oil; fold this mixture into the flour mixture, just until combined.
Pour the prepared batter over the pineapple slices in the springform pan, spreading evenly.
Bake cake, uncovered, on center rack of oven, 25-30 minutes or until toothpick inserted into center comes out clean.
Remove cake from the oven and immediately cover with foil. After 10 minutes, remove foil and run a knife around the edges of the cake to loosen from the sides of the pan; immediately invert cake onto a serving platter. Cover cake and let cool fully.
Served topped with a dollop of whipped cream, if desired.
Now You’re Cookin’,