Pineapple Upside Down Butter Cake Easy

Ingredients:

8 inch round pan

Topping

80g (1/3 cup) unsalted butter

80g (1/3 cup) dark brown sugar

6 pineapple rings (1 can)

10 maraschino cherries

Cake

115g (1/2 cup) unsalted butter

100g (1/2 cup) castor sugar

2 eggs

120g (3/4 cup + 2 tbsp) all-purpose flour 

3/4 tsp baking powder

1/4 tsp salt

55g (1/4 cup) sour cream 

60ml (1/4 cup) pineapple juice

1 tsp vanilla extract

Instructions:

Pineapple topping

1. In a pot, add butter and sugar. Melt it in medium heat. Remove from the heat just when it started boiling. Do not boil the mixture.

2. Pour the mixture into an 8 inch round pan. Make sure it spread evenly. Set aside for cooling.

3. While waiting, you can sift the dry ingredients, and set aside.

4. Drain a can of sliced pineapple rings. Cut 5 rings into half. You will need 9 halves and 1 whole ring. Reserve the pineapple juice for later use.

5. Once the brown caramel mixture is cooled, arrange the pineapple rings on the caramel mixture the way you like. Add the cherries in between the pineapples.

Preparing the cake:

6. Preheat oven at 160°C/320°F.

7. In a mixer bowl, add butter and sugar. Mix in low speed until combined. Then increase to medium speed and continue mixing for about 5 minutes until the mixture is creamy and fluffy. Scrapes the sides so that it mix evenly.

8. Reduce speed to low. Add in the eggs one at a time. 

9. Add sour cream.

10. Add the sifted dry ingredients, spoon by spoon. Scrape the sides from time to time to mix evenly.

11. Add pineapple juice and vanilla extract.

12. Pour the batter into the prepared pan with the caramel mixture and pineapple.

13. Bake in the preheated oven at 160°C/320°F for 50-55 min.

14. Once comes out from the oven, cool the cake in the pan for at least 20 min before removing from the pan. This is so that the caramel sauce will sip into the cake. 

15. Removing the cake and place it the other way round, so that the pineapple toppings will be on the top. 

16. Cake is ready to serve.

Enjoy