Pineapple Upside Down Cake

Name: Pineapple Upside Down Cake
Ingredients: 565g/ 20 oz canned pineapple slices in juice ((not in syrup, Note 1)); 12 - 18+ maraschino cherries ((Note 2)); 60g/ 4 tbsp unsalted butter (, melted); 1/2 cup brown sugar; 1 1/2 cups flour; 1 tsp baking powder; 1/4 tsp baking soda ((sub 1 tsp baking powder)); 1/4 tsp salt; 1/3 cup milk (, full or low-fat); 1/4 cup pineapple juice (, reserved from can (under Topping ingredients)); 1/4 cup sour cream (, full fat (sub plain yogurt)); 1 tsp vanilla extract ((or essence)); 115g/ 1 stick butter (, unsalted, softened (to 18C/64F, Note 3)); 3/4 cup white sugar; 2 large eggs (, at room temperature (Note 4)); Any leftover pineapple (, chopped (Note 1))

"You'll love this Pineapple Upside Down Cake - tender vanilla sponge studded with pineapple bits, infused with pineapple juice!..."

INGREDIENTS

•

565g/ 20 oz canned pineapple slices in juice ((not in syrup, Note 1))

•

12 - 18+ maraschino cherries ((Note 2))

•

60g/ 4 tbsp unsalted butter (, melted)

•

1/2 cup brown sugar

•

1 1/2 cups flour

•

1 tsp baking powder

•

1/4 tsp baking soda ((sub 1 tsp baking powder))

•

1/4 tsp salt

•

1/3 cup milk (, full or low-fat)

•

1/4 cup pineapple juice (, reserved from can (under Topping ingredients))

•

1/4 cup sour cream (, full fat (sub plain yogurt))

•

1 tsp vanilla extract ((or essence))

•

115g/ 1 stick butter (, unsalted, softened (to 18C/64F, Note 3))

•

3/4 cup white sugar

•

2 large eggs (, at room temperature (Note 4))

•

Any leftover pineapple (, chopped (Note 1))

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