Layered Pineapple Upside-Down Cake

I made this layered pineapple upside-down cake for my dad's birthday. Everyone in my family asked me for the recipe afterwards. It was so good. Enjoy!

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 730 Calories

Ingredients

• 2 ¼ cups all-purpose flour
• ¾ teaspoon salt
• ½ cup unsalted butter
• 2 ½ cups white sugar
• 1 ½ cups unsalted butter, softened
• 1 cup dark brown sugar
• 6 large eggs
• 1 (20 ounce) can pineapple rings, drained
• 9 tablespoons cake flour
• 1 ⅛ teaspoons baking powder
• 1 ⅛ teaspoons vanilla extract
• 1 ⅛ cups sour cream

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom and sides of two 9-inch round, 1 1/2-inch tall cake pans.

Step 2

Combine brown sugar and butter for topping in a saucepan over medium heat; stir until sugar dissolves and mixture is bubbly, about 3 to 4 minutes.

Step 3

Pour mixture into one of the prepared cake pans. Arrange pineapple rings in a single layer on top.

Step 4

Whisk together both flours, baking powder, and salt for cake in a large mixing bowl. Beat sugar and butter in a separate bowl with an electric mixer until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with sour cream in two additions each, beating well after each addition.

Step 5

Pour 1/2 of the cake batter over the caramel and pineapple topping. Pour remaining cake batter into the second cake pan.

Step 6

Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 60 to 75 minutes.

Step 7

Remove from the oven and let sit in the pans for 5 minutes. Turn the cake without the topping layer onto a serving platter. Turn the cake with the topping layer on top of that. Serve warm.