This pineapple upside down cake recipe is a delectable dessert perfect for an afternoon snack idea that brings back many childhood memories.

Source: https://winosity.com/pineapple-upside-down-cake-re

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Name: Pineapple Upside Down Cake Recipe
Prep time: 30 min
Total time: 1 h 55 min
Yield: 10
Cuisine: american
Ingredients: 1/4 cup unsalted butter (Toppings); 1/2 cup packed dark brown sugar (Toppings); 10 slice pineapple (Toppings); 20 maraschino cherries (Toppings); 1 1/2 cup cake flour (Cake); 1 teaspoon baking powder (Cake); 1/4 teaspoon baking soda (Cake); 1/2 teaspoon salt (Cake); 6 tablespoon unsalted butter (Cake); 3/4 cup granulated sugar (Cake); 2 large egg whites (Cake); 1/3 cup sour cream (Cake); 1 teaspoon pure vanilla extract (Cake); 1/3 cup whole milk (Cake)

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INGREDIENTS

1/4 cup unsalted butter (Toppings)
1/2 cup packed dark brown sugar (Toppings)
10 slice pineapple (Toppings)
20 maraschino cherries (Toppings)
1 1/2 cup cake flour (Cake)
1 teaspoon baking powder (Cake)
1/4 teaspoon baking soda (Cake)
1/2 teaspoon salt (Cake)
6 tablespoon unsalted butter (Cake)
3/4 cup granulated sugar (Cake)
2 large egg whites (Cake)
1/3 cup sour cream (Cake)
1 teaspoon pure vanilla extract (Cake)
1/3 cup whole milk (Cake)

Servings

INSTRUCTIONS

Preheat oven to 350°F (177°C).

Prepare the toppings first by pouring 1/4 cup melted butter into an ungreased 9×2 inch pie dish or round cake pan.

Sprinkle brown sugar evenly over butter.

Blot any excess liquid off the fruit with a clean towel.

Arrange about 6-7 blotted pineapple slices and all the cherries on top of the brown sugar.

Place pan in the refrigerator for a few minutes as you prepare the cake batter.

Sift the cake flour, baking powder, baking soda, and salt together. Set aside.

Beat the butter and sugar on high speed until smooth and creamy.

On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract.

Pour the dry ingredients into the wet ingredients.

You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl.

Remove topping from the refrigerator.

Pour and spread the cake batter evenly in the pan.

Bake for 45 minutes, tenting foil on top of the cake halfway through bake time.

The cake is done when a toothpick inserted into the center of the cake comes out mostly clean.

Remove cake from the oven and cool on a wire rack for just 20 minutes.

Invert the slightly cooled cake onto a cake stand or serving plate.

NOTES

You may also use peach or apples instead of pineapples. A touch of ground cinnamon would be a great addition and adds a perfect holiday vibe to this dish.

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Pineapple Upside Down Cake Recipe

1/4 cup  unsalted butter (Toppings) 
1/2 cup  packed dark brown sugar (Toppings)  
10 slice pineapple (Toppings)  
20  maraschino cherries (Toppings)  
1 1/2 cup cake flour (Cake)  
1 teaspoon  baking powder (Cake)  
1/4 teaspoon baking soda (Cake)  
1/2 teaspoon  salt (Cake)  
6 tablespoon unsalted butter (Cake)  
3/4 cup  granulated sugar (Cake)  
2   large egg whites (Cake)  
1/3 cup sour cream (Cake)  
1 teaspoon pure vanilla extract (Cake)  
1/3 cup  whole milk (Cake)

Preheat oven to 350°F (177°C).
    Prepare the toppings first by pouring 1/4 cup melted butter into an ungreased 9×2 inch pie dish or round cake pan.
    Sprinkle brown sugar evenly over butter.
    Blot any excess liquid off the fruit with a clean towel.
    Arrange about 6-7 blotted pineapple slices and all the cherries on top of the brown sugar.
    Place pan in the refrigerator for a few minutes as you prepare the cake batter.
    Sift the cake flour, baking powder, baking soda, and salt together. Set aside.
    Beat the butter and sugar on high speed until smooth and creamy.
    On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract.
    Pour the dry ingredients into the wet ingredients.
    You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl.
    Remove topping from the refrigerator.
    Pour and spread the cake batter evenly in the pan.
    Bake for 45 minutes, tenting foil on top of the cake halfway through bake time.
    The cake is done when a toothpick inserted into the center of the cake comes out mostly clean.
    Remove cake from the oven and cool on a wire rack for just 20 minutes.
    Invert the slightly cooled cake onto a cake stand or serving plate.

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Pineapple Upside Down Cake Recipe
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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (0g)
Recipe Makes: 10 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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