The BEST Pineapple Upside Down Cake

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

granulated sugar

🥗Healthier: coconut sugar

Coconut sugar has a lower glycemic index.

Preheat the oven to 350°F (175°C).

Grease a nine-inch pie dish with 1/4 cup melted unsalted butter.

Sprinkle brown sugar evenly over the butter in the pie dish.

Pat canned pineapple slices dry with paper towels and arrange them in the dish, placing one slice in the center and others around it.

Fill gaps with maraschino cherries, preferably without stems.

In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1 1/2 teaspoons baking powder.

In another bowl, cream together 1/2 cup room-temperature butter and 3/4 cup granulated sugar until fluffy, about three minutes.

Add 2 eggs one at a time, mixing well after each addition.

Stir in 2 teaspoons of vanilla extract.

In a separate bowl, mix together 1/3 cup sour cream and 1/3 cup whole milk.

Alternate adding the dry ingredients and the milk-sour cream mixture to the butter mixture, starting and ending with the flour, mixing on low until just combined.

Spread the batter evenly over the arranged pineapples and cherries in the pie dish.

Bake in the oven for 40 to 45 minutes, or until the center is set.

Let the cake cool in the pan for about 15 minutes before inverting it onto a cake plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens