If you’ve only had the yellow-cake-mix version of pineapple upside-down cake, try this easy homemade one. Sour cream makes it rich and moist, and a nonstick skillet lets the gooey, sticky cake slide out in one beautiful piece.
- Preheat the oven to 325°F.
- In a bowl, combine the flour, baking powder, and salt, and set aside.
- In another large bowl, combine 1/2 stick (1/4 cup) of the butter and the granulated sugar, and beat with the electric mixer until fluffy. With the mixer on low speed, blend in the eggs one at a time, and then the vanilla. Blend in half of the flour mixture (just until combined), then the sour cream and 1/4 cup pineapple juice, then the rest of the flour mixture.
- In a 12-inch nonstick skillet over medium-low heat, melt the remaining 1 stick (1/2 cup) butter. Whisk in the dark brown sugar. Cook and stir until the sugar is melted and bubbling. Remove the skillet from the heat, and lay pineapple rings on top of the brown sugar mixture in a single layer. If you like, place Maraschino cherries in and around the pineapple rings.
- Pour the batter over the pineapple slices, and gently spread it evenly. Bake 25 to 30 minutes, just until a wooden toothpick inserted into the center comes out clean. Remove the skillet from the oven, and place it on a cooling rack for 10 minutes. Run a thin spatula around the edge of the cake to loosen it from the pan, if necessary. Place a large plate (larger than the skillet) facedown on top of the cake. Using oven mitts, hold the plate and skillet together and flip them over, inverting the cake onto the plate. Serve slightly warm.
Recipe by Tara Tuckwiller