Pineapple Upside-Down Cake

Name: Pineapple Upside-Down Cake
Prep time: 15 min
Cook time: 55 min
Yield: 8
Cuisine: American,
Ingredients: 1/4 cup (1/2 stick) salted butter; 1/2 cup firmly packed light brown sugar; 1/2 tsp pure vanilla extract; 1 can (20 oz) pineapple slices 1/4 cup juice reserved; Maraschino cherries; 1 1/2 cups all-purpose flour; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 1/4 cup (1/2 stick) salted butter softened; 1 cup granulated sugar; 1/2 cup sour cream; 1 tbsp pure vanilla extract; 2 eggs

A retro dessert that never goes out of style, Pineapple Upside-Down Cake is a quick, easy cake recipe that delivers the perfect balance of sweetness and nostalgia. Made with the rich, warm flavor of McCormick® Pure Vanilla Extract, and topped with a decadent caramel driz... Read More Read Less

15m

PREP TIME

55m

COOK TIME

431

CALORIES

14

INGREDIENTS

Servings: 8

Ingredients

1/4 cup (1/2 stick) salted butter
1/2 cup firmly packed light brown sugar
1/2 teaspoon McCormick® All Natural Pure Vanilla Extract
1 can (20 ounces) pineapple slices, 1/4 cup juice reserved
Maraschino cherries
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (1/2 stick) salted butter, softened
1 cup granulated sugar
1/2 cup sour cream
1 tablespoon McCormick® All Natural Pure Vanilla Extract
2 eggs

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 350°F. Spray 9-inch round cake pan with no stick cooking spray; set aside. Place butter in small microwave-safe bowl. Microwave on HIGH 30 to 45 seconds to melt. Stir in brown sugar and vanilla. Pour into bottom of prepared cake pan. Arrange 5 to 6 pineapple slices over brown sugar layer, without overlapping. Place a cherry in the center of each pineapple ring, adding additional cherries around pineapples, as desired. Set aside.
2 Mix flour, baking powder, baking soda and salt in a medium bowl; set aside. Beat butter and granulated sugar in separate large bowl with electric mixer on medium speed until light and fluffy, about 2 minutes. Stir in sour cream, eggs, vanilla and 1/4 cup of the reserved pineapple juice, just until blended. Gradually add flour mixture, beating on low speed just until blended and smooth. Pour batter into pan, spreading evenly to edges of pan.
3 Bake 45 to 55 minutes or until golden brown and toothpick inserted in center comes out clean. Let stand in pan on wire rack 5 minutes. Invert cake pan onto serving plate. Let stand 1 minute, then carefully remove pan, drizzling any remaining topping from pan onto cake.

Test Kitchen Tips:
• In some cases, the cake topping or batter may bubble over slightly. To avoid a mess in your oven, place a large foil-lined baking sheet on the rack 6 inches below your cake to catch any spills.
• If cake begins to over-brown, tent with foil during last few minutes of baking.
• This cake can also be made with fresh pineapple rings, if desired. If you’re not using pre-sliced pineapple and there’s no leftover juice, simply swap in pineapple juice from a can, or orange juice will do the trick.
• To make this recipe using 1 package (2-layer size) yellow cake mix, you’ll need to prepare two 9-inch round pans or a 13x9-inch pan. Use a 20-ounce can of sliced pineapple and double the brown sugar mixture for the topping. Prepare topping and arrange in bottom of pans. Prepare cake batter as directed on package, stirring in 1 tablespoon McCormick® Pure Vanilla Extract. Divide batter between prepared pans and bake.