The BEST Pineapple Upside Down Cake

If you've ever been intrigued by the retro amazingness that is a pineapple upside down cake .

Then today's video is for you .

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You're watching Preppy Kitchen where I can teach you how to make delicious homemade dishes to share with your family and friends .

This pineapple upside down cake will be ready before you know it .

So let's get started .

First off , grab a nine inch pie dish , set that oven to 3 50 let's make the base .

That's the fun part because this cake plops out fully decorated and done .

It's one of the reasons I love any upside down cake , one quarter of a cup of unsalted butter , we've melted it up and it's gonna go right into our pie dish .

Swirl this around .

So you have a nice base of butter .

It's in a form of glue that holds everything together .

I want to hit the glue that holds my family together .

Let me know in the comments if you get , if you get that reference .

Um Anyway , so now we have our butter over here .

Now , Sprinkle in that brown sugar .

Oh , this feels so good in my hands .

Baking is very tactile , Sprinkle it into an even layer .

So try to not get any big clumps that's all covered time for the pineapples .

I'm using the canned kind because it's so easy .

And they're actually a really good canned .

Do not throw away that pineapple juice though .

It's good in a ton of things in your smoothies , in a drink of any kind .

You let me know in the comments , what you would use the pineapple juice for .

It's even good for making rice and things like that to add some sweetness and acidity .

Grab some paper towels and we're going to pat our pineapples .

We don't want them to ooze too much , but we do want them to absorb all that caramel .

So pat them , set them aside and then once they're all dry , we can place them onto our dish .

Place one pineapple slice directly in the center and now we're going to add more slices around .

So it's all filled up and beautiful .

Yes , that last slice will fit in right there .

Now we're going to place our halves right on the edge and that will just about cover our cake .

Oh no , it actually does just cover the cake .

That's so crazy .

So this one broke , but that'll be our secret .

You won't be able to tell last one in .

I knew these spoons would come in handy one day .

You're gonna place Marino cherries all in every gap basically .

So , and if you want , you could pat these dry as well .

It's nice if they don't bleed onto the pineapple for a chef's kiss aesthetic .

Now , we're going to add minto cherries without the stems into all the voids .

And that includes in between the pineapples or you could squeeze them in and for the record , I prefer lexo cherries but they don't look as pretty .

You could also use pecans in this as well .

Also up here don't let them fall .

Oh , I think that's it .

Maybe , maybe I don't need them right here .

Never mind .

I'm not gonna put them in every space .

This gets set aside .

And now we're gonna make a really easy but delicious batter into a medium bowl .

I'm adding 1.5 cups or 100 and 80 g of all purpose flour , half a teaspoon of salt and 1.5 teaspoons of baking powder .

Set that scale aside , give it a little whisk .

And now we're gonna make that wet ingredient situation happen .

You know what ?

I lied .

I'm taking a scale back right into this bowl .

I'm adding half a cup of room temperature butter .

I'm using the scale because I need three quarters of a cup of granulated sugar .

That's 100 and 50 g .

So let's see if I measured it correctly .

I did it , it was over .

I knew it was over .

It was so odd .

OK .

Now we're going to cream this up until it's nice and fluffy .

It's about three minutes .

I'm using a hand mixer today , but you could definitely use a stand mixer .

Mix it up , then fix your hair .

Something is happening up here .

I can feel it .

So when you mix the butter and the sugar and you get them nice and fluffy .

Part of the reason you're doing that is to beat air into your cake .

So it's light and fluffy too .

If you're using the muffin method of just like melting butter , you're not gonna get that same lightness and just wonderful Crume .

I'm saying this .

So you don't skimp on your mixing time .

Keep an eye on it .

We're gonna add two eggs in one at a time while mixing and in case you're wondering , you're adding them in one at a time so you can beat some air in again .

You want these to be fluffy because these eggs are not foamed up like you would have in different kicks like an egg in .

You go mix it up until it is totally incorporated .

It's time for two teaspoons of a nice vanilla and you go 12 It smells so good every time this is all mixed up and lovely .

We're gonna set that aside because I forgot to mix up my sour cream and milk .

This has a third of a cup of sour cream and one third of a cup of whole milk mix together that sour cream and milk until it is a delicious rich concoction .

Now , we're going to alternate this with the flour into our butter mixture .

Starting and ending with the flour .

One third of the dry mixture goes right in .

Mix on low .

If you're wondering why you do this , it's helping to stabilize the mixture and kind of prevent all those air bubbles from just collapsing .

All right .

Half of the milk sour cream mixture , it's ok .

If it's a bit lumpy , you don't worry and repeat that for the remaining thirds and half .

Uh the remaining flower , it never gets old .

Add it in mix on low until just combined .

Normally I finish off a batter by hand .

But if you're using a hand mixer , you have like a really good feel for it .

So I'm actually using it almost as a spatula that spins clean those beaters off .

Now , just use a spatula , scrape the bowl down , make sure there's no errant bits of unmixed nonsense .

And then we're gonna transfer this into our pineapple cherry bowl .

Get it all out , just spread it to the edges , level it out .

Once your batter is all leveled out , you're going to pop this into the oven at 350 for 40 to 45 minutes or until the center is set .

Let it cool on a wire rack before inverting it upside down into the oven .

You go let that cake cool in the pan for about 15 minutes then get your cake plate or stand and we're going to invert this carefully .

It's still pretty hot .

Flip it upside down ta ta ta think some good thoughts and we're gonna lift this up .

Wow .

Look at that .

Nothing stuck .

This is in a cool for about 20 minutes .

Then you're gonna cut it .

But right now this looks gorgeous .

I wish you could smell it .

Hm .

If you like this video , check out my easy cake playlist .

This cake melts in your mouth .

It is wild and the pineapples are just so perfectly sweet with that nice touch of acid .

I hope you get a chance to make this recipe and I'll see you in the next video .