Pineapple Upside Down Cake
Ingredients
The topping
-
¼
cup
unsalted butter
-
⅓
cup
packed brown sugar
-
7
slices
pineapple
-
20
maraschino cherries
The cake
-
1⅔
cups
all-purpose flour
-
1
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
¼
teaspoon
kosher salt
-
½
cup
unsalted butter
-
¾
cup
packed brown sugar
-
¼
cup
granulated sugar
-
1
large
egg
-
¾
cup
buttermilk
-
¼
cup
pineapple juice
-
2
teaspoons
vanilla extract
-
as needed
cooking spray
Instructions
- Preheat the oven to 350°F and coat a 9" x 2" cake pan with cooking spray.
- For the topping, pour melted butter into the cake pan and sprinkle brown sugar on top.
- Arrange pineapple slices and maraschino cherries in the pan.
- In a medium bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, whisk together melted butter, brown sugar, and granulated sugar.
- Add the egg, buttermilk, pineapple juice, and vanilla extract, stirring until combined.
- Slowly mix in the dry ingredients until smooth.
- Spoon the batter over the pineapple and cherries in the pan.
- Bake for 40-45 minutes, covering with foil if the top gets too dark.
- Cool the cake in the pan for 10 minutes, then invert it and cool for another 20 minutes before slicing.
Nutrition Facts (estimated)
Servings
10
Calories
381
Total fat
19g
Total carbohydrates
51g
Total protein
1g
Sodium
252mg
Cholesterol
67mg
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