For a deeper caramel flavor, consider using dark brown sugar. Ensure your butter is truly at room temperature for a smooth and creamy batter. To prevent sticking, line the bottom of the pan with parchment paper before spraying with cooking spray. Letting the cake cool for the full 10 minutes before inverting is crucial to allow the caramel to set slightly. Serve warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an extra touch of indulgence.
Nichole's Pineapple Upside-Down Cake
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PREP TIME20 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME1 hrs 40 mins
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SERVING9 People
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VIEWS16
Experience a delightful twist on a classic dessert with this Pineapple Upside-Down Cake. Featuring an intriguing geometric design of pineapple rings, the cake boasts a uniquely tender crumb thanks to the addition of almond flour and sour cream. Serve with a dollop of unsweetened whipped cream for the perfect finish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate90 g
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Cholesterol172 mg
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Fiber2 g
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Protein7 g
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Saturated Fat23 g
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Sodium203 mg
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Fat40 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 325 degrees F (165 degrees C). Coat a 9-inch square baking pan with cooking spray.
02
StepMelt 1/2 cup butter in a saucepan over medium-high heat. Add 1 cup plus 2 tablespoons brown sugar, stirring until just dissolved. Cook until bubbling, about 2 minutes. Pour into the prepared pan.
03
StepArrange pineapple in a single layer of diagonal rows over the brown sugar mixture.
04
StepWhisk together both flours, baking powder, cornstarch, and salt in a bowl.
05
StepBeat together white sugar and 1 cup butter in a large bowl with an electric mixer at medium speed until light and fluffy, 3 to 4 minutes. Beat in eggs, one at a time, then stir in vanilla. Beat in 1/2 of the flour mixture, followed by 1/2 of the sour cream; repeat.
06
StepSpread batter over pineapple in the pan.
07
StepBake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 70 minutes.
08
StepCool in the pan on a wire rack for 10 minutes, then invert onto a platter.
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Hipolito Williamson
Jun 22, 2025Absolutely divine! The almond flour really makes a difference.
Cara Batz
Jun 20, 2025I added a pinch of cardamom to the batter – delicious!
Joshuah Kunze
Jun 17, 2025This recipe is a keeper! So much better than any other pineapple upside-down cake I've tried.
Valerie Hoeger
Jun 15, 2025The presentation is stunning. Perfect for a special occasion.
Brandon Zboncak
Jun 7, 2025My family devoured this cake in one sitting! The sour cream kept it so moist.
Reed Hegmann
May 28, 2025I found the baking time to be spot-on. Thank you for such a clear and easy-to-follow recipe!
Lonie Kutch
May 14, 2025I used canned pineapple (drained very well) and it worked perfectly. Great for a last-minute dessert.
Bernardo Davis
May 11, 2025The recipe was very easy to follow even for me. My husband loved it!