Chef Way Kristin Ferguson, a pastry consultant at Firefly Bistro in South Pasadena, California, prepares this deliciously fruity pineapple upside-down cake in individual ring molds. She pairs the mini cakes with homemade buttermilk ice cream.Easy Way Bake a full-size cake in an 8-inch round pan and serve it with store-bought ice cream or whipped cream. More Cake Recipes
The recipe is good, but could stand a few tweaks.
As another baker mentioned, I cut the white sugar to 1/2 C and it's still plenty sweet.
The batter directions are a little convoluted, so I would suggest the following order:
Cream remaining 1/2 C butter with 1/2 C sugar.
Add one egg at a time and beat. Add vanilla and sour cream.
In a separate bowl, whisk together the flour, salt, baking soda, and baking power.
Add flour mixture to the batter.
How to manage the pineapple and brown sugar portions were perfectly clear.
Thanks for this recipe. It came out great, but I did run into a little stumbling in the directions which is why I added the order above.
Pretty delicious and quick to make!
Had a bunch of fresh chopped pineapple in the fridge (thanks to my mom 's trip to Costco) and needed to do something with it. The brown sugar & butter sauce gave the cake nice moisture after flipping, but next time I might caramelize it more after cooking the pineapple for crunchier edges and more "stickiness."
I made a few modifications: I didn't have sour cream so I used 1/2 cup whole milk and it still came out fluffy, firm, and moist. I also used 1/4 cup less granulated sugar in the cake, because the topping felt sweet enough already, which I preferred.
And a reminder to spread out your batter—I poured the batter in the middle of the pan and didn't do a great job evening it out, so the cake in the middle was a bit definitely taller! Everything still came out perfectly done in the 40 min bake time, though.
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