Pineapple Upside Down Cake
SAVORYNOTHINGS.COM
Ingredients
Canned pineapple rings plus reserved juice, melted butter and softened butter, maraschino cherries, brown sugar, granulated sugar, flour, sour cream, egg, baking powder, ground cinnamon and salt.
Pat dry pineapples
1
To prepare the pineapple rings, place them on a few layers of paper towels, then pat them dry with more paper towels.
Make topping
2
Spread butter/brown sugar mixture in pan and top with pineapple rings.
Finish topping
3
Finish the topping by filling the gaps with maraschino cherries.
Make the batter
4
Cream sugar and butter, beat in the egg. Then add the sour cream and pineapple juice before beating in the dry ingredients.
Assemble and bake
5
Spread cake batter over pineapple topping and bake.
Invert cake
6
Allow the fully baked cake to rest in the pan on the counter for 5 minutes, then invert on a plate.
Cool
7
Cool the cake on the plate, then serve either warm or at room temperature.
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