Fresh pineapple, moist cake, and the essence of a pineapple upside-down cake, what could be better?! A twist from the classic pineapple upside-down cake, while keeping the caramel topping. You get a pineapple slice with caramel topping in every slice.
Pull Together:
3 tablespoons melted butter
3 tablespoons of brown sugar, or enough to coat pan
1 1/2 cup of flour
1 cup of sugar
1 teaspoon baking powder
1/8 teaspoon of salt
1/4 cup of sour cream
2 eggs
1/2 teaspoon almond extract
1 can of sliced pineapple, juice, and pineapple divided
Steps:
Preheat oven to 350F. Prepare a bundt pan and swirl the melted butter around the pan. Sprinkle brown sugar into the bottom of the pan to create the caramel mixture for the top. Take the pineapple circles and cut them in half so you are able to place a half circle pineapple perfectly in the bundt pan slots.
In a medium bowl combine dry ingredients until well mixed. In a separate bowl combine the wet ingredients, whisking for a minute at least. Combine the dry and wet ingredients and mix until fully incorporated. Carefully pour the cake batter over the pineapple slices in the pan.
Bake for 40-50 minutes, until a toothpick inserted comes out clean.
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