Pineapple-Lime Upside Down Cake

Fresh lime zest adds a zesty touch of “something special”to our classic pineapple upside-down cake. This light pie is well-loved by fans — it's so easy to prepare and has a delicious combination of buttery caramelized and tropically sweet flavor. Pro tip: Add the ingredients by hand, this will prevent over-mixing to make the pie look stiff. Serve warm with vanilla ice cream or whipped cream for a perfect finish.
Preheat the oven to 350°F. Prepare the filling: Using a slicing knife, slice the lime peel into strips; set aside. Place the butter on a 9-inch square baking dish and place in the preheated oven until the butter is melted, 2 to 3 minutes. Tilt the pan to brush the sides with butter. Stir the brown sugar and melted butter in the bottom of the pan until smooth, spreading it evenly over the bottom of the pan. Top the brown sugar mixture with pineapple slices and lime zest strips.Make the pie: Whisk together the flour, lime zest, baking powder, baking soda, and salt in a medium bowl. Set aside.Beat the butter and brown sugar in a bowl using an electric mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes, scraping off the sides of the bowl if necessary. Add the egg and vanilla and beat until smooth, about 1 minute. Add flour mixture and sour cream; beat over low heat until smooth. Mix the ingredients by hand until smooth.Spread the cake mix on top of the fruit and spread evenly over the sides of the pan. Bake in the preheated oven until a skewer inserted in the center comes out clean, about 40 minutes. Allow to cool on a baking sheet for 10 minutes; flip onto a large cake tin. Allow to cool for 5 minutes before slicing; serve with whipped cream or ice cream.