Name: Pineapple Upside-Down Cake
Prep time: 30 min
Total time: 1 h 30 min
Yield: 12-16 servings
Ingredients: Baking spray with flour; 1 can pineapple slices in juice, 15 oz (425 g); 1 can pineapple slices in juice, 8 oz (227 g); 2 cups plus 2 tbsp (425 g) granulated sugar, divided; 1 tbsp (8 g) cornstarch; 12 maraschino cherries; 1 3/4 cups (397 g) unsalted butter, softened and divided; 3/4 cup (150 g) packed light brown sugar; 1 1/2 tsp kosher salt, divided; 1 1/2 tsp (7.5 mL) vanilla extract; 3 large eggs, room temperature; 3 cups (360 g) all-purpose flour; 2 tsp (8 g) baking powder; 1 tsp (5 g) baking soda; 1 cup (240 g) sour cream, room temperature; Ice cream or whipped cream, to serve (optional)

Instructions

Heat the oven to 350°F (177°C). Coat a 9 x 13 in (23 x 33 cm) pan with baking spray containing flour. Line the bottom with parchment; do not spray the parchment.
Drain the pineapple, reserving the juice, and pat the rings dry. Toss with 2 tbsp sugar and the cornstarch. Arrange in the pan and put cherries in the centers.
Melt 3/4 cup (170 g) butter in a stainless-steel skillet over medium heat. Stir in the brown sugar and 1/2 tsp salt. Simmer about 3 minutes, until fragrant. Slowly whisk in 3 tbsp (45 mL) reserved pineapple juice and pour the smooth caramel over the fruit.
Beat the remaining 1 cup (227 g) butter, remaining 2 cups (400 g) sugar, and vanilla for 2-3 minutes, until creamy. Beat in the eggs one at a time.
Whisk flour, baking powder, baking soda, and remaining 1 tsp salt. Add to the butter mixture alternately with sour cream, beginning and ending with flour, mixing only until combined. Gently spread over the fruit.
Bake 50 minutes. Cover loosely with foil and bake another 15-20 minutes, until a wooden pick comes out clean.
Cool in the pan 10 minutes. Loosen the edges, invert carefully onto a platter, remove parchment, and cool at least 10 minutes before slicing.

Notes

Scaling: a half batch is suitable for an approximately 8- or 9-in (20-23 cm) square pan; use 1.5x split between a 9 x 13 in pan and a smaller pan; use 2x in two separate 9 x 13 in pans. Do not increase oven temperature or multiply baking time.
For 6 servings, make approximately 0.5x. For 12 servings, use the full recipe and cut 12 portions. For 18 servings, use 1.5x across two pans. For 24 servings, use 2x across two pans.

Pineapple Upside-Down Cake

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Ingredients

Instructions

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