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Since I am looking forward to much better weather than we are currently having, I want to share my recipe for pineapple upside down cake. Adam69制片厂制作传媒檚 stepmother used to make pineapple upside down cake all the time, it was one of my favorite things.

I have recently found some pineapple spears at Sam69制片厂制作传媒檚 that are in coconut water that tastes like a pina colada 69制片厂制作传媒� I69制片厂制作传媒檓 excited to try using those in my recipe to see if it makes it taste any different.

I don69制片厂制作传媒檛 make pineapple upside down cake often, but I sure do love it. It69制片厂制作传媒檚 the perfect summer treat if you ask me, paired with some homemade ice cream. I hope you enjoy this recipe and enjoy it with your friends and family. Maybe even after one of those yummy summer cookouts!

Keep your fork, you69制片厂制作传媒檒l need it for this!

Pineapple Upside Down Cake

Topping:

20 oz canned pineapple slices in juice

12 69制片厂制作传媒� 18+ maraschino cherries

4 tbsp unsalted butter, melted

1/2 cup brown sugar

Cake:

1/2 cups flour

1 tsp baking powder

4 tsp baking soda

4 tsp salt

1/3 cup milk

1/4 cup pineapple juice, reserved from toppings

1/4 cup sour cream, full fat

1 tsp vanilla extract

1 stick unsalted butter

3/4 cup white sugar

2 large eggs

Any leftover pineapple, chopped

Preheat oven to 350*

Line a tray with paper towels, then place pineapple and cherries on. Pat dry.

Pour melted butter into a 969制片厂制作传媒� cake pan at least 269制片厂制作传媒� deep. (Not springform, they69制片厂制作传媒檒l leak!) Brush butter up the sides.

Sprinkle sugar over the base, roughly spreading it out.

Place one pineapple ring in the center, then surround with either halved pineapple rings.

Decorate with cherries as desired. Most people just put them in the middle of the pineapple rings, but I don69制片厂制作传媒檛 always use the cherries.

Press cherries and pineapples down firmly so they are in direct contact with the base of the cake pan.

Whisk flour, baking powder, baking soda and salt in a bowl.

Whisk milk, sour cream, pineapple juice and vanilla in a 2nd bowl

In a third (final!) bowl, beat the butter and sugar for 2 minutes on high speed until fluffy.

Add eggs one at a time, beating for 20 seconds in between.

Add 1/3 of the Flour Mixture, then mix in using a rubber spatula. Add 1/2 the Milk Mixture, mix in. Add half the remaining Flour Mixture, mix. Add all the remaining Milk Mixture, mix. Then mix in the last of the Flour Mixture. Stir in the leftover chopped pineapple pieces.

Spread batter over pineapple layer, smooth and level the surface.

Bake for 30 minutes. Remove, loosely cover with foil, then bake for a further 15 minutes until a toothpick inserted into the center comes out clean.

Remove cake from oven and leave inside pan to cool for 20 minutes.

Run a butter knife around the inner edge of the cake pan. Put a plate or serving platter over the cake, then flip. Tap base / shake pan gently then lift slowly. Voila!

Cool completely before serving.