Pineapple Upside Down Cake Recipe

Prep in: 25 mins
Cook in: 30 mins
Ready in: 1 hr
I’m Going To Show You How To Make A Pineapple Upside-Down Cake.


  • All-Purpose Flour
  • Sugar
  • Salt
  • Cream
  • Brown Sugar
  • Unsalted Butter
  • Baking Powder
  • Maraschino Cherries
  • Vanilla Extract
  • Egg



We can get started you don’t need a fresh pineapple or you can use canned all-purpose flour, sugar sabic cream brown sugar unsalted butter at room temperature baking powder salt a little bit more butter an egg some water maraschino cherries and pure vanilla extract. your oven nice and hot to 350 that’s ready. I also have a 9 inch cake pan here weigh some nonstick cooking spray in it we’re gonna get to that in a minute now since pineapples are in season I’m a huge in season buyer junkie I love to buy in season and cook in season and this pineapple was a dollar canned pineapples like to something and like why would I opt for a king one when I can have a fresh one in season nice and sweet now a lot of people ask me what do you look for when you buy a fresh pineapple because you can’t exactly like get in there and look at it and you can’t impress it so be it’s but like.


I have to call it you got to sniff it and if it smells like pineapple if it smells sweet it’s going to taste exactly like it so it’s corny and its core cues that sound sounds it works now to cut it you just take the top right off and you just twist it with a lot of arm muscles and she doesn’t come off really easily you can just cut it off just like that that’s the inside of the pineapple you don’t need any more that you want to cut the bottom just like so it smells so sweet and delicious. I know it’s going to taste so sweet and delicious now taking a big knife like this you just want to cut the skin right off because we can’t peel it or anything so it’s so thick so,you just want to cut around the eyes is what it’s called here we go now I don’t have an apple corer whatever it’s called to get the core out so.


I’m just going to cut it into thick slices like so using a small paring knife because like I said I don’t have a special tool for it I can’t seem to find one anywhere just remove the tough core in the center okay,I have for plenty I want to set that aside and choose this I’m going to add two tablespoons of butter and I’m going to place it into the oven until the butter literally just melts now that we have the butter nice and melt it just literally takes.I don’t know about 30 seconds in the hot oven we’re going to sprinkle the bottom of this with the brown sugar and I know this looks crazy but just trust me it works it makes like a really sticky little caramel go caramel all over it and also a tablespoon of water just going to take that and mix it perfect now should this.


I’m going to add the pineapple that I cut up for slices should be perfect looks like it is I’m gonna have to fix this up perfect now to that I’m going to add some maraschino cherries whoops you can add as much or as little as you want I do like to add a couple around the edges because when I flip it I want to really be able to see the maraschino cherries now set that aside so we can make our batter I’m going to just kind of make in a large bowl which is a regular whisk and a spatula and you want to use about a quarter cup of unsalted butter to that we’re going to add our sugar regular granulated sugar.

5we’re just going to mix this together until we have the sugar and the butter combined that’s perfect now we’re going to add in our egg and then we’re going to edit this is going to go all at once all our wet ingredients and once we’re going to add some vanilla we’re also going to add our sour cream now sour cream is what makes this cake in credibly moist but if you can’t get sour cream you can just use like regular whole milk um I can’t tell you that it’s going to be as moist but it’ll still be delicious and you’ll still be able to get away with it so just mix it until it’s all mixed together now we’re going to add our flour baking powder and our baking and our salt and pigging salt and just mix this until the batter is nice and combined this is exactly what the better should look like nice and thick and now we’re just going to spoon it on top of our pineapple and brown sugar mixture.


You just want to take the time to kind of level it out and make sure it’s all the same thickness because otherwise it will not cook evenly this is perfect now this is going to go into your preheated oven 350 for 30 to 35 minutes you want to get toothpick insert it into the middle if the cake part comes out dry it’s perfect now you’re going to let it sit for five minutes and then we’re going to finish it off together my cake bakes for 35 minutes exactly and it’s perfect and perfectly cooked and let it cool for five minutes just five minutes you don’t want to let it cook too much otherwise the caramel will harden and it will stick to the pan.

We don’t want that so now using a butter knife. I’m just going around the sides of the pan to kind of loosen the cake just like that and now here’s what we’re going to do taking a plate a large plate okay now this is still a little bit warm you might want to wait until it gets a little bit cooler for you but this will work ready one two tap it Tantra and angels of deserts have beautiful sand isn’t that smell it doesn’t that smell like you can smell it but we probably can because it smells so good that just so you know is what I’m going to be picking at in the next 30 minutes.