Cinnamon Upside Down Pineapple Cake

Cinnamon Upside Down Pineapple Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
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
Instructions
  1. Preheat oven to 350° F.
  2. Pour ¼ 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.
  3. In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large mixing bowl, mix melted Cinnamon Honey Butter with sugars.Then whisk in egg, sour cream, milk, pineapple juice, and vanilla.
  5. Combine dry ingredients into the wet ingredients, and stir until just combined.
  6. 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.