Pineapple Upside Down Sour Cream Cake
Moist and delicious pineapple upside down sour cream baked donuts. A modern twist on Grama’s pineapple upside down cake recipe. They have a sweet and chewy golden brown topping made with pineapple and brown sugar and a very tender and moist cake like batter that features sour cream.
Servings Prep Time
12donuts 15minutes
Cook Time
30minutes
Servings Prep Time
12donuts 15minutes
Cook Time
30minutes
Ingredients
Pineapple Topping Layer
Sour Cream Cake
Instructions
  1. Preheat oven to 350 F. Set out a large muffin tin. (You don’t need to grease and flour coat it)
  2. Melt butter, add brown sugar, add pineapple. Place equally portions in the bottom of 12 muffin cups. Spread out evenly.
  3. In a large mixing bowl beat the butter until fluffy, add the sugar, beat again. scrape down the sides of the bowl.
  4. Add the eggs, one at a time, beating after each addition.scrape down the sides of the bowl. 
  5. Remove from the mixer. Fold in the sour cream and vanilla.  Place back in the mixer
  6. In a second large bowl add the flour, baking powder, baking soda and salt. Mix well to disperse the baking soda and baking powder throughout. 
  7. With your mixer on low, add the mixed dry ingredients about half a cup at a time. Beat until combined and the batter is smooth (about 30 seconds).
  8. Once mixed spoon the sour cream cake batter over the pineapple layer.
Recipe Notes

These pineapple upside down baked donuts, are moist and really tender.  The glaze bakes in the pan so no messy glazing to deal with.  A modern twist on Grama’s melt in your mouth pineapple upside down cake recipe.

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