Pineapple Upside Down Cake
This easy, from scratch Pineapple Upside-Down Cake is just like Grandma's homemade recipe. Butter cake and sweet gooey pineapple just like a Pineapple Upside down cake should be!
Servings 8 people
- 4 eggs
- 1/2 cup butter plus 1 tablespoon
- 1 cup dark brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup white sugar
- 1 20 oz can sliced pineapple in juice
- 1 cup all purpose flour
- maraschino cherries
- 1/2 cup sour cream
- 1 teaspoon vanilla
Preheat oven to 325 degrees.
In an 18 inch round pan melt 1/2 cup butter for about 5 minutes in the oven or until butter is melted.
Sprinkle brown sugar evenly over the pan and arrange pineapple slices over the bottom, then the cherries. Save the pineapple juice for a later step. Set aside.
Stir the flour, salt, and baking powder together in a small bowl. Set aside.
Beat eggs and sugar together until fluffy.
Fold in 1 tablespoon melted butter, vanilla, and sour cream.
Pour batter into baking pan and bake 55-60 minutes.
Pour about 1/4 cup of the leftover pineapple juice over the top.
Cool for about 5 minutes, then flip out of pan. Enjoy!