Pineapple Upside Down Cake Doesn't Get Any Better Than This!

  1. Start by making the caramel topping.
  2. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar disolves and the mixture is bubbly.
  3. This should take several minutes.
  4. (After sugar melts, don't stir.)
  5. Pour mixture into a 10-inch diameter stick-free cake pan with 2 inch high sides.
  6. Arrange pineapple slices in a single layer on top of the caramel mixture.
  7. You should be able to fit about 7 slices.
  8. Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder and salt in a large mixing bowl.
  9. In a separate bowl, use an electric mixer to beat the sugar and butter together until light and fluffy.
  10. Add eggs, one at a time, beating after each addition.
  11. Beat in the vanilla.
  12. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition.
  13. Pour cake batter over caramel and pineapple in pan.
  14. 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).
  15. Turn cake out onto platter.
  16. Serve warm or at room temperature.
  17. 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!
  18. You know how hard it is to get that caramel off when it hardens:).

brown sugar, unsalted butter, pineapple, flour, cake flour, ground almonds, baking powder, salt, sugar, unsalted butter, eggs, vanilla, sour cream

Taken from www.food.com/recipe/pineapple-upside-down-cake-doesnt-get-any-better-than-this-425954 (may not work)

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