Pineapple Upside Down Cake Doesn't Get Any Better Than This!
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Yields:
-
1 CAKE
- Serves:
- 8
ingredients
-
Topping
- 1 cup firmly packed dark brown sugar
- 1⁄2 cup unsalted butter
- 1 (20 ounce) can pineapple slices
-
Cake
- 1 1⁄2 cups all-purpose flour
- 6 tablespoons cake flour
- 6 tablespoons ground almonds (from ~2 oz. of whole almonds)
- 3⁄4 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 3⁄4 cups sugar
- 1 cup unsalted butter, at room temperature
- 4 large eggs
- 3⁄4 teaspoon vanilla extract
- 3⁄4 cup sour cream
directions
- Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar disolves and the mixture is bubbly. This should take several minutes. (After sugar melts, don't stir.) Pour mixture into a 10-inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer on top of the caramel mixture. You should be able to fit about 7 slices.
- Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan.
- Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes (mine was actually done in one hour, so check after one hour). Turn cake out onto platter. Serve warm or at room temperature.
- BEWARE: some caramel might drip on the bottom of your oven while baking; I cleaned it up immediately after taking the cake out, scraping it off with a spatual--be careful! You know how hard it is to get that caramel off when it hardens:).
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RECIPE SUBMITTED BY
Judikins
Tucson, Arizona
I'm a Midwesterner, turned Northwesterner for 30 years and finally a Southwesterner. I retired in 1995 and have had time to enjoy, even more, the things I love, like cooking and entertaining special people in our home--family and good friends. Fortunately, my husband enjoys cooking too (one pot meals), so he relieves me a few times a month.