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To make this delightful cake, you need some key items. Here’s what you’ll need: - 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 1/2 cups all-purpose flour - 1 cup granulated sugar - 1/2 tsp baking powder - 1/2 tsp baking soda - 1/4 tsp salt - 1/2 cup sour cream - 3 large eggs - 1 tsp vanilla extract - 1/2 cup of the reserved pineapple juice (add additional water if needed to reach 1/2 cup)

Pineapple Upside-Down Cake

Indulge in the delightful flavors of Pineapple Upside-Down Cake with this easy-to-follow recipe! Featuring juicy pineapple and a rich caramel topping, each slice is a tropical treat that's perfect for any gathering. Whether you’re a beginner or an experienced baker, our step-by-step guide has you covered with tips and tricks to ensure success. Ready to impress friends and family? Click through to explore the full recipe and start baking today!
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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 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup sour cream

3 large eggs

1 tsp vanilla extract

1/2 cup of the reserved pineapple juice (add additional water if needed to reach 1/2 cup)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with non-stick spray or butter.

    In a small bowl, combine the melted butter and brown sugar until smooth. Pour this mixture into the bottom of the prepared cake pan.

      Neatly arrange the drained pineapple slices over the brown sugar mixture, placing a cherry in the center of each pineapple slice if you like.

        In a separate bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.

          In another bowl, mix the sour cream, eggs, vanilla extract, and reserved pineapple juice until smooth.

            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.

              Pour the batter over the arranged pineapple and sugar mixture in the cake pan.

                Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

                  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.

                    Let the cake cool for a few more minutes before slicing and serving.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8-10

                        - Presentation Tips: Serve the cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Garnish with fresh mint leaves for a pop of color!