SOUTHERN PINEAPPLE UPSIDE DOWN CAKE RECIPES

Steps:

• Preheat oven to 325°. Combine brown sugar, pinch of salt, and 1/4 cup butter in a heavy saucepan; cook over medium heat, stirring occasionally, 5 to 7 minutes or until mixture bubbles and sugar melts. Pour sugar mixture into a 10-inch cast-iron skillet.
• Cut pineapple crosswise into 6 (1/4-inch-thick) rings. Arrange pineapple rings in a single layer over brown sugar mixture.
• Beat remaining 1/4 cup butter and granulated sugar with an electric mixer at medium speed until creamy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.
• Stir together flour, baking powder, and salt; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed until blended after each addition. Beat egg whites until stiff peaks form; fold into batter. Pour batter over pineapple slices.
• Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Carefully run a knife around edge of cake to loosen. Invert onto a serving plate; spoon any topping in skillet over cake.

Steps:

• Place a rack in middle of oven and preheat to 350°. Place a 13x9" metal baking pan by the stove. Cook brown sugar, butter, vanilla extract, and salt in a small saucepan over medium heat, stirring occasionally, until butter is melted and mixture is bubbling, about 5 minutes. Pour caramel into baking pan and spread to evenly coat bottom with a heatproof rubber spatula, nudging into corners.
• Arrange pineapple slices on top of caramel without overlapping. Place a cherry in the center of each pineapple ring. Set aside.
• Whisk flour, baking powder, salt, and mace in a medium bowl. Whisk eggs and vanilla extract in a small bowl.
• Beat butter and granulated sugar in the bowl of a stand mixer fitted with paddle attachment on medium-high speed until light and fluffy, about 4 minutes. Add egg mixture in 4 batches, beating on medium speed 30 seconds after each addition and scraping down bowl as needed. Reduce mixer speed to low and beat in dry ingredients in 3 additions, alternating with sour cream in 2 additions, mixing 30 seconds after each addition. Fold batter a few times with a clean spatula, scraping down sides to make sure everything is well mixed. Scrape batter into reserved baking pan; smooth surface.
• Bake cake until golden and a tester inserted into the center comes out clean, 40–50 minutes. Transfer pan to a wire rack; let cake cool in pan 15 minutes. Run an offset spatula along edges of cake to loosen. Set a large platter over pan and flip over to release cake; carefully remove pan. If any fruit or cake sticks to pan, scrape it off and press back onto top of cake. Serve warm or room temperature. Do ahead: Cake can be baked 3 days ahead. Store airtight at room temperature.