AuthoradminCategory
Yields1 Serving
Prep Time6 minsCook Time45 minsTotal Time51 mins
EQUIPMENT
 Parchment Paper
 Aluminum Cake Pan (9x13)
INGREDIENTS
Brown Sugar Topping
 1/2 cp. Unsalted Butter
 1 cp. Light Brown Sugar
 2 tbsp. Heavy Cream
 1/2 tsp. Flaky Sea Salt
 12 ea. Sliced Pineapples
 12 ea. Marachino Cherries stemless
Cake
 23/4 cp. Cake Flour
 3 tsp. Baking Powder
 1/2 tsp. Baking Soda
 3/4 tsp. Salt
 11/2 cp. Granulated Sugar
 1/4 tsp. Ground Cinnamon
 3 ea. Eggs room temperature
 1/2 cp. Milk room temperature
 1/2 cp. Pineapple Juice room temperature
 1/2 cp. Vegetable Oil
 1 tbsp. Vanilla Extract
INSTRUCTIONS
Brown Sugar Topping
1

Line the 9x13-inch aluminum cake pan with parchment paper. Melt the butter in a small saucepan over medium-heat. Add in the brown sugar and whisk well to combine. Cook for 2 minutes, stirring occasionally.

2

Line the 9x13-inch aluminum cake pan with parchment paper. Melt the butter in a small saucepan over medium-heat. Add in the brown sugar and whisk well to combine. Cook for 2 minutes, stirring occasionally.

3

Arrange pineapple slices on top of the brown sugar mixture. Place a cherry in the center of each pineapple slice. Set aside.

Cake
4

In a large bowl combine the cake flour, baking powder, baking soda, salt, sugar, and cinnamon. Whisk well to combine and set aside.

5

In a separate large bowl combine the eggs, sour cream, milk, pineapple juice, oil, and vanilla. Whisk well to combine. Fold the wet ingredients into the dry ingredients, mixing just until smooth and evenly combined.

6

Pour the batter on top of the pineapple slices, and gently smooth the top. Bake in preheated oven for 40 to 42 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.

7

Cool the cake in pan for exactly 4 minutes. Then carefully invert the cake onto a large cutting board or serving platter. Rest for 15 minutes before serving warm, or cool completely and serve at room temperature. Enjoy!

Ingredients

EQUIPMENT
 Parchment Paper
 Aluminum Cake Pan (9x13)
INGREDIENTS
Brown Sugar Topping
 1/2 cp. Unsalted Butter
 1 cp. Light Brown Sugar
 2 tbsp. Heavy Cream
 1/2 tsp. Flaky Sea Salt
 12 ea. Sliced Pineapples
 12 ea. Marachino Cherries stemless
Cake
 23/4 cp. Cake Flour
 3 tsp. Baking Powder
 1/2 tsp. Baking Soda
 3/4 tsp. Salt
 11/2 cp. Granulated Sugar
 1/4 tsp. Ground Cinnamon
 3 ea. Eggs room temperature
 1/2 cp. Milk room temperature
 1/2 cp. Pineapple Juice room temperature
 1/2 cp. Vegetable Oil
 1 tbsp. Vanilla Extract

Directions

INSTRUCTIONS
Brown Sugar Topping
1

Line the 9x13-inch aluminum cake pan with parchment paper. Melt the butter in a small saucepan over medium-heat. Add in the brown sugar and whisk well to combine. Cook for 2 minutes, stirring occasionally.

2

Line the 9x13-inch aluminum cake pan with parchment paper. Melt the butter in a small saucepan over medium-heat. Add in the brown sugar and whisk well to combine. Cook for 2 minutes, stirring occasionally.

3

Arrange pineapple slices on top of the brown sugar mixture. Place a cherry in the center of each pineapple slice. Set aside.

Cake
4

In a large bowl combine the cake flour, baking powder, baking soda, salt, sugar, and cinnamon. Whisk well to combine and set aside.

5

In a separate large bowl combine the eggs, sour cream, milk, pineapple juice, oil, and vanilla. Whisk well to combine. Fold the wet ingredients into the dry ingredients, mixing just until smooth and evenly combined.

6

Pour the batter on top of the pineapple slices, and gently smooth the top. Bake in preheated oven for 40 to 42 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.

7

Cool the cake in pan for exactly 4 minutes. Then carefully invert the cake onto a large cutting board or serving platter. Rest for 15 minutes before serving warm, or cool completely and serve at room temperature. Enjoy!

Pineapple Upside Down Cake