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Fruity Friday: Pineapple Upside Down Cake

4 months ago

An old fashioned dessert for all seasons

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Pineapple Upside Down Cake

For the topping:

1/3 cup Butter

¼ cup Brown sugar

1 medium sized can Pineapple rings

10 Maraschino cherries, halved

 

For the cake:

1 1/3 cups Sifted all purpose flour

1 cup Sugar

2 tsps Baking powder

½ tsp Salt

1/3 cup Softened butter

2/3 cup Milk

1 tsp Vanilla

1 Egg

 

  1. Preheat oven to 350 F.
  2. Melt butter in 9” x 9” square pan over the stovetop. Sprinkle brown sugar over melted butter and spread evenly over pan. Turn off heat.
  3. Arrange pineapple slices in the pan, making an attractive pattern with the cherry halves in the middle of the rings. Set aside.
  4. In another bowl, sift together the flour, sugar, baking powder and salt. Add the softened butter, milk and vanilla. Beat in a stand mixer using a paddle attachment or a hand mixer for about 2 minutes.
  5. Add egg. Beat for about 2 more minutes, stopping to scrape the sides of the bowl.
  6. Pour cake batter over pineapple and sugar mixture in the pan. Bake for 45-50 minutes or until toothpick inserted in middle of the cake comes out clean.
  7. To serve, run a knife along the edges of the cake to loosen the edges. Take a serving plate bigger than the pan, then immediately turn the pan upside down on a serving plate in one swift motion. Serve warm or at room temperature.

 

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