Pineapple Upside Down Cake
Ingredients
The topping
-
¼
cup
unsalted butter, melted
-
½
cup
light brown sugar, packed
-
2
cups
fresh cubed pineapple, cut into pieces about ½-inch thick
The cake
-
1⅓
cups
all-purpose flour
-
1½
tsp
baking powder
-
¼
tsp
salt
-
¾
cup
granulated sugar
-
½
cup
unsalted butter, softened
-
2
large
eggs
-
1½
tsp
vanilla extract
-
⅔
cup
milk (anything but skim)
For serving
-
to taste
sweetened whipped cream (optional)
-
to taste
maraschino cherries or fresh cherries (optional)
Instructions
- Preheat the oven to 350°F and spray a 9 by 2-inch cake pan with non-stick cooking spray.
- In a mixing bowl, whisk together the brown sugar and ¼ cup melted butter, then pour into the prepared cake pan and spread evenly.
- Arrange the pineapple chunks over the brown sugar layer, leaving about ¼-inch between pieces.
- In another bowl, whisk together the flour, baking powder, and salt.
- In a stand mixer, whip together the granulated sugar and ½ cup softened butter until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition, then add the vanilla.
- Gradually mix in the flour mixture in three additions, alternating with the milk in two additions.
- Pour the batter over the pineapple layer and spread evenly.
- Bake in the preheated oven for about 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes, then run a knife around the edges and invert onto a serving platter.
- If desired, let it cool completely before topping with whipped cream and cherries.
Nutrition Facts (estimated)
Servings
10
Calories
325
Total fat
15g
Total carbohydrates
44g
Total protein
3g
Sodium
84mg
Cholesterol
70mg
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