This {from scratch} Pineapple Upside Down Cake will have you reminiscing your childhood. It's buttery sweet goodness will make you swoon!
Prep Time10 minutesmins
Cook Time50 minutesmins
Additional Time1 hourhr
Total Time2 hourshrs
Cuisine: American
Keyword: Pineapple Upside Down Cake
Servings: 12servings
Calories: 430kcal
Author: An Affair from the Heart
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Ingredients
1 3/4cupsflour
2teaspoonbaking powder
1/4teaspoonfine salt
1 1/3cupsunsalted butterdivided
1cupgranulated sugar
1Tablespoonwhite vinegar
3teaspoonvanilladivided
3eggs
1 1/3cuplow-fat buttermilk
10Tablespoonsbrown sugar5/8 cup
2Tablespoonsbrandycan sub 2 Tablespoons apple juice
7slicesof canned pineapple
1 1/2cupstemmed maraschino cherries
Instructions
Preheat the oven to 350° F.
In a bowl, sift together the flour, baking powder, and salt. Set aside. In your mixer bowl, cream together 12 Tablespoons of butter, granulated sugar, vinegar, and 2 teaspoons vanilla until fluffy. ( 3-4 minutes or so) Add each egg, one at a time to the butter mixture, beating after each addition. On low, alternately add the flour mixture and the buttermilk in 3 batches. Scraping down the sides of the bowl, as needed. Set mixer to medium and beat the batter until smooth, (about 3 minutes) Set aside.
In a 10" nonstick skillet over medium-high heat, melt remaining butter. Whisk in the remaining vanilla, the brown sugar and brandy, until dissolved. Remove the skillet from the heat; arrange the pineapple slices on the bottom of the skillet. Arrange the cherries among the pineapple slices, evenly.
Gently pour in the cake batter. Bake the cake until it is golden and set, about 45-50 minutes. Test with toothpick in center. Ovens will vary.
Let cool for 30 minutes and invert onto a serving plate.