Hi, I’m Joana. Today, we’re going to prepare pineapple upside-down cake recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Pineapple upside-down cake Recipe

Pineapple upside-down cake is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Pineapple upside-down cake is something that I’ve loved my entire life. They are nice and they look fantastic.

To be with this particular recipe, we must first prepare a few components. You can cook pineapple upside-down cake using 17 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Pineapple upside-down cake:

1. Make ready for the caramel
2. Get 1/2 cup brown sugar
3. Get 6 tablespoon unsalted butter
4. Take 1 tablespoon vanilla extract
5. Make ready 1 pinch salt
6. Make ready for the cake
7. Prepare 2 1/4 cups self-rising flour
8. Make ready 1 1/2 cups granulated sugar
9. Take 1 teaspoon baking powder
10. Make ready 1 teaspoon salt
11. Get 1 cup whole milk
12. Prepare 4 large eggs
13. Get 2 tablespoon vanilla extract
14. Get 3/4 cup unsalted butter
15. Prepare 1/4 cup sour cream
16. Take 2 cans pineapple slices
17. Make ready 11 cherries

Instructions to make Pineapple upside-down cake:

1. To make the caramel
2. Combine brown sugar butter, vanilla and salt in a small pot. - Heat on medium while whisking. - Cook for about 5 minutes.
3. PREPPING THE PAN - Pour enough of the caramel into pan and work toward edge so bottom is covered.
4. Cut the all but one of the pineapple rings in half. Lay the uncut ring in the center of the bottom then place the halves around it. Place the cherries halves in the voids.
5. Press pineapple halves onto the pan’s side then add a cherries at the top of each piece. Set pan aside and get started on the batter.
6. FOR THE CAKE - Preheat the oven to 180C.
7. In a large bowl sift the flour, baking powder, salt and sugar. Give it a whisk and set aside. - In a medium bowl, add eggs, milk, vanilla and sour cream. Whisk together and set aside.
8. Add room temperature butter to a stand mixer fitted with paddle attachment and cream for a few seconds.
9. Add dry mixture to the butter in two batches mixing on medium-low. Scrape the bowl down and mix until you have a cby mixture.
10. On medium speed, beat ½ of the wet mixture into the cby dry mixture. Scrape the bowl down and add the remaining wet mixture. Beat until combined.
11. Pour batter into the prepared pan, filling only 2/3 the way up.
12. Bake for 40-45 minutes and/or until a toothpick inserted comes out clean.
13. Once cake is springy in the center remove and allow to cool in pan for about 10 minutes. Invert onto wire rack and allow to cool completely.
14. ENJOY🌹

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