Made from scratch, this delicious pineapple upside-down cake comes out beautifully decorated.
ThePreppy Kitchenbrings us another flavorful recipe that screams the best pineapple upside-down cake youll ever have.
Ingredients:
For the garnish
For the cake
Directions:
Preheat the oven to 350F.
Image credit: Preppy Kitchen on Youtube
Pour 14 cup melted unsalted butter into a pie dish.
Swirl the butter around to coat the bottom and sides of the pie dish.
Sprinkle 112 cups of light brown sugar into an even layer.
Avoid clumps and see to it the butter is covered.
Pat each pineapple slice in between some paper towels so that the slices will absorb all the caramel.
When done with all the pineapple slices, place them on the pie dish, starting from the center.
Add a Maraschino cherry without the stems to each slices center and fill up any other gaps.
Give the mixture a little whisk and set aside.
Add the 2 large eggs one at a time while beating them in between.
Mix them well until they are evenly incorporated.
Then, add 2 tsp of vanilla extract and mix it up again.
For the sour cream mixture, mix together 1/3 cup of sour cream and 1/3 cup of whole milk.
Repeat the process with the rest of the mix.
Beat the batter into a thick and creamy texture.
Transfer the mixture to the pineapple and cherry pie dish with a spatula.
Spread it out and level it.
Place it in the oven for 4045 minutes at 350F.
Let it cool on a wire rack before carefully flipping it over in a plating dish.
Tap the bottom of the pie dish and gently lift it up.
Let it cool for about 20 minutes before slicing.
Enjoy every delicious bite.
