A classic pineapple upside down cake featuring a caramelized pineapple and cherry topping, baked with a yellow cake mix and sour cream for a moist texture. This recipe is designed for an air fryer.
Melt half a stick of butter in the bottom of a baking tray. Sprinkle an even layer of brown sugar over the melted butter. Place a layer of pineapple rings on top of the brown sugar, adding a cherry in the center of each ring. In a separate bowl, mix together 1 cup sour cream, 2 large eggs, 1 teaspoon vanilla extract, 1 cup reserved pineapple juice, and 1 stick of melted and cooled butter until well combined. Add in 1 box of yellow cake mix and combine until smooth. Pour the cake batter evenly on top of the pineapple rings in the baking tray. Set the air fryer to the bake setting at 350F (175C) and put the cake in for 35 minutes. Remove from the air fryer and let it sit for 20 minutes before serving.
