Pineapple Upside Down Cake
~~Ingredients~~
FOR THE TOPPING:
1/2 cup (1 stick) butter, melted
1 -1/2 cups light brown sugar, packed
1 (20-oz.) can pineapple slices, drained and juice reserved
Maraschino Cherries
FOR THE CAKE
2 & 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, softened
1-1/4 cup extra fine granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup sour cream
1/2 cup reserved pineapple juice (from can of pineapple )
~~Instructions ~~
Preheat oven to 350° and grease a 9 x 13 baking dish.
Make topping:
Mix melted butter with brown sugar and add to the bottom of the prepared baking dish. Spread to the edges, then arrange the pineapple rings covering the entire bottom, I cut the rings in half and go around the edges of the pan. Place cherries inside and in between the pineapple slices.
Make batter:
In a bowl, whisk together the flour, baking powder, and salt. Set aside. In a bowl using a hand mixer, cream together the butter and sugars until creamy. Beat in the eggs, vanilla, and sour cream, then slowly mix in the flour mixture and pineapple juice until just combined. Do not over mix.
Spoon the batter over the pineapples spreading out in an even layer.
Bake for 50-55 minutes until the cake is golden, not jiggly in the middle and a toothpick comes out clean. (Mine took an hour, but my oven takes longer.)
Remove from oven, wait 5 minutes and carefully flip cake upside-down onto serving platter.
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