Monday, September 7, 2015

Pineapple Upside Down Cake

One of our staff's favorite YouTube cooking channels, Laura Vitale has an excellent and easy recipe for a Pineapple Upside Down Cake. If you have fresh pineapple, Laura shows you how to core and slice them. But you can easily use canned slice pineapples as done by the submitter. Using canned pineapples means that you don't have to worry about the fruit being ripe and ready. It'll be already sweet.

Soft and Moist Pineapple Upside Down Cake with Cherries

Pineapple Upside Down Cake
submitted Lily Thi

Ingredients for 1 cake for 8-10 serving (source):
  • 2 Tbsp of Unsalted Butter
  • 1/3 Cup of Brown Sugar
  • 1 Tbsp of Water
  • 4 slices of fresh Pineapple, cored or canned pineapple
  • Maraschino Cherries
  • 1 1/3 Cup of All Purpose Flour
  • 2 tsp of Baking Powder
  • 1/8 tsp of Salt
  • 2/3 Cup of Granulated Sugar
  • 2/3 Cup of Sour Cream
  • ¼ Cup of Unsalted Butter, softened at room temperature
  • 1 Egg
  • 1 tsp of Vanilla Extract


Preheat oven to 350 deg F.

Prepare a 9-inch cake pan with non-stick cooking spray.

Melt butter in cake pan by placing the pan in the oven. Then remove pan from the oven.

Mix in brown sugar and water to the melted butter.

Arrange 4-6 pineapple slices over brown sugar mixture. Layout cherries all around the pineapple. Set pan aside while you make the batter.

In a large bowl, make cake batter by first creaming together butter and sugar. Then adding sour cream, egg and vanilla. Mix until smooth. Finish up by adding flour, baking powder and salt. Mix thoroughly and pour batter into the cake pan. Bake for 35 minutes.

Remove from oven and let cool for 5 minutes. Run a knife around the edge to loosen up the cake. Invert cake onto a serving plate. Let cool for 30 minutes.


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