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Layered Pineapple Upside-Down Cake
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
90 minutes
Impressive pineapple upside-down cake, perfect for any celebration. Easy to make and guests will be begging for the recipe.
Ingredients:
  • 1 cup dark brown sugar
  • 0.5 cup unsalted butter
  • 1 (20 ounce) can pineapple rings, drained
  • 2.25 cups all-purpose flour
  • 9 tablespoons cake flour
  • 1.125 teaspoons baking powder
  • 0.75 teaspoon salt
  • 2.5 cups white sugar
  • 1.5 cups unsalted butter, softened
  • 6 large eggs
  • 1.125 teaspoons vanilla extract
  • 1.125 cups sour cream
Instructions:
  • Preheat the oven to 325 degrees F (165 degrees C) and generously grease two 9-inch round, 1 1/2-inch tall cake pans.
  • In a saucepan over medium heat, melt butter with brown sugar until the sugar dissolves and the mixture is bubbly, which should take about 3 to 4 minutes.
  • Transfer the mixture into one of the prepared cake pans and neatly place the pineapple rings in a single layer on top.
  • Combine both flours, baking powder, and salt in a large mixing bowl, whisking them together. In a separate bowl, use an electric mixer to cream together sugar and butter until light and creamy. Add eggs one at a time, beating well after each addition, then mix in the vanilla. Gradually add the dry ingredients and sour cream in two portions each, beating well after each addition.
  • Layer half of the luscious cake batter over the irresistible caramel and juicy pineapple topping. Transfer the rest of the decadent cake batter into the second cake pan.
  • Bake until a toothpick inserted in the center comes out clean, for 60 to 75 minutes in the preheated oven.
  • Take the pans out of the oven and allow them to rest for 5 minutes. Flip the cake without the topping layer onto a serving platter, then place the cake with the topping layer on top. Serve the cake warm.

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