Pineapple Upside Down Cake
Discover a new favorite with this Pineapple Upside Down Cake! Fresh pineapple, fragrant vanilla bean, and moist sour cream vanilla cake combine perfectly.
Ingredients
Pan Preparation
- 1 tbsp unsalted butter
- 2 tbsp brown cane sugar
Pineapple / Syrup
- ¼ cup unsalted butter
- ¾ cup brown cane sugar
- 1 vanilla bean see notes
- ½ large pineapple peeled, cored, and sliced about ¼-⅓" thick
Vanilla Sour Cream Cake
Dry Ingredients
- 1¼ cup all purpose flour
- ¾ cup granulated cane sugar
- ½ tsp salt
- ½ tsp baking powder
- ¼ tsp baking soda
Wet Ingredients Part 1
- ¼ cup sour cream
- 2 eggs large
- 1 tsp vanilla extract
Wet Ingredients Part 2
- ½ cup butter softened
- ¼ cup sour cream
Instructions
Preparation
- Preheat oven to 350℉
- Lightly butter a 9" round cake pan with 1 tbsp unsalted butter and sprinkle 2 tbsp brown cane sugar over the bottom.
Pineapple / Syrup
- Split 1 vanilla bean and scrape the seeds. Use both bean and seeds in the next step.
- In a large pan over medium-low heat, melt ¼ cup unsalted butter with ¾ cup brown cane sugar, the whole split vanilla bean, and the vanilla seeds.
- Add the prepared pineapple slices to the pan and cook for about 20 minutes, until the pineapple is tender. Turn the pieces over and stir the sugar mixture occasionally.
- Remove the pan from heat. Cover the bottom of the cake pan with the pineapple slices, overlapping if needed. Discard the whole vanilla bean. Pour the syrup over the pineapple slices.
Cake
- In a medium mixing bowl, whisk together 1¼ cup all purpose flour, ¾ cup granulated cane sugar, ½ tsp salt, ½ tsp baking powder, and ¼ tsp baking soda
- In a small bowl, whisk together ¼ cup sour cream, 2 eggs, and 1 tsp vanilla extract.
- To the flour mixture, add ½ cup butter and ¼ cup sour cream. Using a hand mixer, beat on low speed until smooth, then on medium speed until fluffy.
- Add the egg mixture to the flour mixture, and beat on medium speed until fluffy again, about 2 minutes.
- Spoon the cake batter onto the pineapples and syrup and spread evenly.
- Bake for 40 minutes or until the cake is a deep golden color. Remove from oven and let cool for 5 minutes on a wire rack.
- Loosen the cake from the pan with a knife along the edge. Place an upside down plate onto the top of the pan, firmly hold the plate to the pan and quickly invert it so the plate is underneath. Remove the pan and replace any pineapple that stuck.
- Serve warm for optimal flavour.
Notes
You can use vanilla extract in place of the vanilla bean and seeds. 1 tsp should be sufficient!
Nutrition
Calories: 497kcalCarbohydrates: 71gProtein: 5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 99mgSodium: 327mgPotassium: 205mgFiber: 2gSugar: 52gVitamin A: 784IUVitamin C: 49mgCalcium: 77mgIron: 2mg