| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 30 min |
| Yield: | 12 servings |
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 30 min |
| Yield: | 12 servings |
Ingredients
- 4 ounces (8 tablespoons) unsalted butter, plus more for buttering the baking dish
- Scant 1 1/2 cups light brown sugar
- 1 vanilla bean, split and scraped
- 1 pineapple, peeled, halved and sliced about 1/4 inch thick
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 3 ounces (6 tablespoons) unsalted butter, at room temperature
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1 large egg, at room temperature
- 1/2 cup milk
Instructions
- For the caramel: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish and set aside.
- Melt the 4 ounces butter in a medium skillet over medium heat. Add the brown sugar and vanilla bean and seeds and cook, stirring, until smooth, 3 to 5 minutes. Carefully remove the vanilla bean and pour the caramel mixture into the prepared baking dish. Shingle the pineapple slices in 2 rows on top of the hot caramel down the length of the dish. Set aside.
- For the cake: Sift together the flour, baking powder and salt in a medium bowl and set aside. Cream the granulated sugar and butter in the bowl of a stand mixer on medium speed until light and fluffy. Add the sour cream and continue to mix to combine. Add the vanilla extract and egg and continue mixing. Add the flour mixture and milk in alternating additions, starting and ending with the flour.
- Spread the batter evenly over the prepared pineapple dish and bake until a cake tester inserted into the center comes out clean with a moist crumb, about 45 minutes. Allow to cool on a rack 5 to 10 minutes. Run a knife around the edge of the baking dish, place a serving plate on top and carefully flip it over. Slowly lift off the baking dish, being careful of steam, and replace any fruit that may have stuck to the dish. Serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 400 |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 2 g |
| Sugar | 43 g |
| Protein | 4 g |
| Cholesterol | 57 mg |
| Sodium | 162 mg |
| Serving Size | 1 of 12 servings |
| Calories | 400 |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 2 g |
| Sugar | 43 g |
| Protein | 4 g |
| Cholesterol | 57 mg |
| Sodium | 162 mg |
Reviews
I made this cake and the batter was really thick. I thought the caramel topping was a bit much for the small amount of cake. It did taste really good.
Amazing! Cake is light and fluffy, caramel was just sweet enough. Only thing I changed was I substituted Greek yogurt (2%) for the sour cream because I didn’t have any. It was perfect!
Welcoming my son home from winter camping with this cake was absolutely all what I need to let him feel home.flavour and texture was amazing, all instructions been followed. I just doubled amount of caramel butter and used liquid vanilla extract instead of bean. Yuuuumy
This cake is absolutely delicious!!
This pineapple upside down cake is out of this world!!!!! Followed the recipe to a T. No adjustments were made and thankfully none were needed. It is a delicious and flavorful cake. YUM