Pour on top of the parchement paper and, using a spatula, spread evenly on the bottom of the pan.
Arrange pineapple slices on top of the brown sugar mixture. Place a cherry in the center of each pineapple slice. Set aside until needed.
For the Cake:
In a large bowl combine the cake flour, baking powder, baking soda, salt, sugar, and cinnamon. Whisk well to combine and set aside.
In a separate large bowl combine the eggs, sour cream, milk, pineapple juice, oil, and vanilla. Whisk well to combine.
Fold the wet ingredients into the dry ingredients, mixing just until smooth and evenly combined.
Pour the batter on top of the pineapple slices, and gently smooth the top. Bake in preheated oven for 40 to 42 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
Cool the cake in pan for exactly 4 minutes. Then carefully invert the cake onto a large cutting board or serving platter.
Cool for 30 minutes before serving warm, or cool completely and serve at room temperature.
How to Make Pineapple Upside Down Cake
Preheat your oven to 350 degrees at least 20 minutes before you plan on baking!
To ensure your topping doesn’t stick to the pan, line a 9×13-inch aluminum cake pan with parchment paper.
In a large bowl combine the granulated sugar, baking soda, cinnamon, cake flour, baking powder, and salt. If you don’t have cake flour, all purpose flour will work, but the cake will be heavier.
In a separate large bowl combine the oil, eggs, sour cream, milk, and pineapple juice.
Add the wet ingredients into the dry and mix until just combined.
Pour the brown sugar butter mixture on top of the parchment paper. Arrange pineapple slices on top of the sugar, then place a cherry in the middle of each pineapple ring.
Pour the batter on top and use a rubber spatula to smooth the top of the cake batter.
Bake for 40 t0 42 minutes, or until a toothpick inserted in the middle comes out clean.
Cool for 4 minutes before flipping the pan over and inverting the cake onto a large cutting board of serving platter.
You can serve warm or cool completely and serve at room temperature. But let the cake cool for at least 30 minutes before slicing.
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