Pineapple Upside-Down Cake
Ingredients
Topping
-
4
tablespoons
butter
-
¾
cup
brown sugar
-
20
ounces
canned pineapple slices
-
10
pieces
maraschino cherries
Cake Batter
-
1½
cups
all-purpose flour
-
1½
teaspoons
baking powder
-
½
teaspoon
salt
-
¾
cup
granulated sugar
-
2
pieces
eggs
-
1
piece
egg white
-
1
teaspoon
vanilla extract
-
⅓
cup
milk
Instructions
- Preheat the oven to 350°F and prepare a 9-inch round cake pan by adding 4 tablespoons of butter.
- Melt the butter in the oven and brush it up the sides of the pan.
- Sprinkle brown sugar over the melted butter and mix to combine, creating an even layer.
- Arrange pineapple slices over the brown sugar mixture and place a cherry in the center of each slice.
- In a bowl, whisk together flour, baking powder, and salt.
- Cream the remaining butter and granulated sugar until fluffy, then add eggs one at a time, followed by vanilla.
- Gradually mix in the flour mixture and milk alternately until combined.
- Pour the batter over the pineapple and smooth the top, then tap the pan to remove air bubbles.
- Bake for 45 to 50 minutes until a toothpick comes out with a few moist crumbs.
- Cool the cake in the pan for 10 minutes before inverting onto a plate to cool completely.
Nutrition Facts (estimated)
Servings
8
Calories
424
Total fat
19g
Total carbohydrates
60g
Total protein
5g
Sodium
394mg
Cholesterol
88mg
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