Pineapple Upside-Down Cake is sticky, sweet, and so delicious! This version serves a crowd and is easy enough to whip up on a weeknight! Delicious with a scoop of vanilla ice cream on top!
Ingredients
For the Brown Sugar Topping:
1/2 cup (113 grams) unsalted butter
1 cup (213 grams) light brown sugar packed
2 Tablespoons heavy cream
1/2 teaspoon flaky sea salt crushed in your fingers before adding
12 slices pineapple drained and patted dry
12 maraschino cherries without stems
For the Cake:
2 and 3/4 cups (330 grams) cake flour
3 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 and 1/2 cups (198 grams) granulated sugar
1/4 teaspoon ground cinnamon
3 large eggs at room temperature
1/2 cup (113 grams) milk at room temperature
1/2 cup (113 grams) sour cream at room temperature
1/2 cup (113) pineapple juice
1/2 cup (99 grams) oil vegetable, canola, or melted coconut all work here
1 Tablespoon vanilla extract
Instructions
For the Brown Sugar Topping:
Line a 9×13-inch aluminum cake pan with parchement paper.
Melt the butter in a small saucepan over medium-heat. Add in the brown sugar and whisk well to combine. Cook for 2 minutes, stirring occasionally.
Remove from heat and whisk in the heavy cream and sea salt.
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