Pineapple Upside Down Cake

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Member since 2007
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Serves | Prep Time | Cook Time

Why I Love This Recipe

This cake is also very easy to make. I use pineapple tidbits. I also save the juice and save it in the fridge to pour over the inverted cooled cake.

Ingredients You'll Need

2 tbsp. butter
1/4 cup packed brown sugar
1 20 oz. can pineapple slices or chunks or bits, drained
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup sugar
2 eggs plus 2 egg whites or 3 eggs
1 tsp. vanilla
1/2 cup sour cream


Heat oven to 350

While oven is heating place butter in a 9” round baking pan. Place in oven to melt, about 1 minute. Using oven mitt, remove pan from oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over butter mixture, overlapping slightly.

Stir together the flour, baking powder and salt in a medium size bowl until well blended.

Beat together the sugar and eggs in a large bowl on medium speed for 3 minutes. Mix in the vanilla.

Alternately beat the flour mixtue and sour cream into the egg mixture. Continue beating 2 minutes. Spread evenly over pineapple in pan.

Bake for 30 to 35 minutes or until cake springs back when lightly touched . Cover loosely with foil if browning too quickly. Cool in pan on rack for 10 minutes. Invert onto a serving plate.

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