Pineapple Upside Down Cake

We had an insane amount of pineapple left over from Meadow's birthday party, so I decided to make a Pineapple Upside Down Cake even though the last thing we need right now is more CAKE! This recipe (inspired by Inspired Taste) uses fresh pineapple as opposed to canned and crushed - so much better!

Pineapple Upside Down Cake

• 12 Tbs Unsalted Butter, softened and divided

• 1/2 cup lightly packed Brown Sugar

• 1 Lemon (will just need the zest)

• 1/2 tsp Cinnamon

• 1/4 fresh Pineapple

• 2/3 cup Granulated Sugar

• 2 Eggs, divided

• 1 tsp Vanilla Extract

• 2 tsp Baking Powder

• 1/4 tsp Salt

• 1 1/2 cups Flour

• 1/2 cup Sour Cream

Directions

• Preheat the oven to 350

• Melt 4 Tbs Butter and, using the back of a spoon, spread over the bottom of a 9 inch cake pan.

• Spread the Brown Sugar and Cinnamon evenly over the Butter.

• Cut the Pineapple into 1/4 thick wedges and arrange evenly in one layer over the Brown Sugar/Cinnamon mixture.

• In a mixing bowl, beat the remaining 8 Tbs of Butter, Granulated Sugar, and the zest of the Lemon. Mix for about 2-3 minutes.

• Add the Egg yolks (keep the whites!) and Vanilla. Mix thoroughly.

• Add the Baking Powder and Salt. Mix thoroughly.

• Mix in 1/3 of the Flour.

• Add the Egg whites, Sour Cream, and remaining Flour. Blend until smooth.

• Pour the batter on top of the Pineapple layer and spread until even.

• Bake for 35-40 minutes until a toothpick comes out clean.

• Remove from the oven and let cool for 5 minutes, then run a knife around the edge of the pan and flip onto a plate to cool completely.