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Cinnamon Upside Down Pineapple Cake

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Cinnamon Upside Down Pineapple Cake
 
Cinnamon Upside Down Pineapple Cake
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Cinnamon Upside Down Pineapple Cake

Recipe by Chef ShamyCourse: Dessert, Sweets
Servings

8

servings
Prep time

10

minutes
Cooking time

45

minutes

Ingredients

  • Topping

  • ¼ cup Fresh Churned Cinnamon Honey Butter, melted

  • ½ cup packed light brown sugar

  • 6-8 slices canned pineapple

  • Cake

  • 1⅔ cups sifted all-purpose flour

  • ½ tsp baking powder

  • ¼ tsp baking soda

  • ½ tsp salt

  • ½ cup Fresh Churned Cinnamon Honey Butter, melted

  • ¾ cup packed light brown sugar

  • ¼ cup granulated sugar

  • 1 large egg

  • ¼ cup sour cream

  • ½ cup milk*

  • ¼ cup pineapple juice (reserved from the canned pineapple or use fresh)

  • ½ T vanilla extract

Directions

  • Preheat oven to 350° F.
  • Pour 1/4 cup melted Cinnamon Honey Butter into the bottom of a greased 9 inch cake pan (make sure it’s a deep pan). Sprinkle brown sugar on top of the butter. Arrange pineapple slices on the bottom of the pan.
  • In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a large mixing bowl, mix melted Cinnamon Honey Butter with sugars.Then whisk in egg, sour cream, milk, pineapple juice, and vanilla.
  • Combine dry ingredients into the wet ingredients, and stir until just combined.
  • Pour cake batter on top of the pineapple slices. Level with a spoon, then bake at 350° F for 40-45 minutes, or until done. Allow to cool for 10 minutes, then invert cake pan on a cake stand or plate. Allow to cool completely and serve with whipped cream or vanilla ice cream.