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Pineapple Upside-Down Cake (Classic)
An American classic — a ring-patterned caramel pineapple cake, inverted to serve. Pressing the brown sugar evenly into the melted butter before arranging the pineapple forms a smooth, even caramel layer instead of patchy pools once the cake is inverted.
Ingredients
Instructions
Pour melted butter into a 23cm round tin. Press brown sugar in.
Arrange pineapple rings and cherries on the sugar.
Beat butter and caster sugar. Add eggs one at a time.
Fold in flour, vanilla and sour cream.
Spoon over pineapple. Bake at 180°C for 45-50 minutes. Invert to serve.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
