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barefoot contessa pineapple upside down cake recipe feat

Barefoot Contessa Pineapple Upside-Down Cake Recipe

With a delightful combination of fluffy vanilla batter and perfectly arranged pineapple rings, this recipe ensures that every slice is a heavenly treat.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 7
Equipment
  • 1 Round baking pan 9-inch
  • 1 small bowl
  • 2 Medium bowls
  • 1 spatula
  • 1 Oven
Ingredients
  
  • 1 cup Brown sugar
  • 1/2 cup Unsalted butter melted
  • 3/4 cup Granulated sugar
  • 1/4 cup Maraschino cherries
  • 1 can Pineapple rings
  • 2 cups Yellow cake mix
  • 2 teaspoons Baking powder
  • 1/4 teaspoon Kosher salt
  • 2 large eggs
  • 1/2 cup Sour cream
  • 1/3 cup Pineapple juice
  • 1 teaspoon Vanilla extract
  • Nonstick cooking spray
Instructions
 
  • Preheat your oven to 350°F and grease the sides of a 9-inch round baking pan with nonstick cooking spray or butter.
    Ensure that the pan has a depth of at least 3 inches to accommodate the cake batter.
  • In a small bowl, combine the melted butter and brown sugar.
    Spread the mixture evenly over the bottom of the prepared baking pan.
    Next, arrange the pineapple rings in a single layer on top of the brown sugar mixture, and place a maraschino cherry in the center of each pineapple ring.
  • In a medium bowl, whisk together the yellow cake mix, baking powder, and kosher salt.
    Set this aside for now.
  • In a separate bowl, using an electric mixer with a whisk attachment, beat the granulated sugar, eggs, sour cream, pineapple juice, and vanilla extract on medium speed until smooth.
    Gradually add the dry ingredients to the mixture, continuing to beat on medium speed until well combined.
  • Carefully pour the cake batter over the pineapple rings and brown sugar mixture in the prepared pan.
    Use a spatula to smooth the top of the batter, ensuring an even distribution.
  • Bake the cake in the preheated oven for 40-45 minutes or until a toothpick inserted in the center of the cake comes out with moist crumbs.
    Keep an eye on it to avoid overbaking.
  • Allow the cake to cool in the pan for about 10 minutes, then place a serving plate on top of the pan and carefully invert it.
    The pineapple rings and brown sugar topping should now be on top of the cake.
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