Pineapple Upside-Down Cake Sweet and Simple Recipe

Ingredients

• 1 can (20 oz) pineapple slices, drained (reserve juice)
• 1 cup packed brown sugar
• 1 2 cup unsalted butter, melted
• 1 2 cup maraschino cherries (optional)
• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 0.5 cup sour cream
• 3 large eggs
• 1 tsp vanilla extract
• 0.5 cup reserved pineapple juice (add additional water if needed to reach 1/2 cup)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with non-stick spray or butter.
2. In a small bowl, combine the melted butter and brown sugar until smooth. Pour this mixture into the bottom of the prepared cake pan.
3. Neatly arrange the drained pineapple slices over the brown sugar mixture, placing a cherry in the center of each pineapple slice if you like.
4. In a separate bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
5. In another bowl, mix the sour cream, eggs, vanilla extract, and reserved pineapple juice until smooth.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix—this will keep your cake light and fluffy.
7. Pour the batter over the arranged pineapple and sugar mixture in the cake pan.
8. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes. Carefully invert it onto a serving plate—tap the pan gently to loosen it if needed.
10. Let the cake cool for a few more minutes before slicing and serving.