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Easy Pineapple Upside Down Cake Recipe

by Catherine Pappas

Ingredients

For the Pineapples: 20 oz. can of pineapple chunks in heavy syrup 3 tbs. butter ½ cup brown sugar For the Cake:

1 cup sugar 3 eggs 1 tsp. vanilla extract 1 cup reserved pineapple juice 2 tbs. butter 3 ½ cups flour 2 tsp. baking powder ½ cup sour cream

Directions

1. Preheat Oven 350 degrees:
2. Melt the butter with the brown sugar. Distribute the pineapple chunks on the bottom of the baking pan. Cover the pineapples with the melted butter and brown sugar.
3. In a bowl, combine the flour and baking powder.
4. In a mix master combine the butter and sugar; then add the eggs, sour cream, vanilla extract and reserved pineapple juice.
5. Distribute the batter over the pineapple chunks (I used a 9 x 12 baking pan, you may use a smaller baking pan and adjust the cooking time).
6. Bake 35 – 40 minutes or until the toothpick test comes out clean

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