Pineapple Upside Cake


I made this for my daughter-in-law. It is her favorite

cake - and everyone gets their favorite for their birthday.

I had to make it twice...even experienced bakers make mistakes.

I had the batter all poured over the pineapple/cherry layer

and was picking it up to put it in the oven and looked over and

saw my two room temperature eggs sitting on the counter! So when

you make this cake...don't forget the eggs and enjoy.




Recipe courtesy of sugarspunrun.com

Serves 8


Pineapple Upside Down Cake
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Ingredients

Topping

¼ cup butter salted or unsalted melted

½ cup brown sugar

10 pineapple rings

Maraschino cherries


Vanilla Cake

½ cup unsalted butter, softened

¾ cup sugar

2 eggs, room temperature

1 tsp vanilla

1½ cup all-purpose flour

1½ tsp baking powder

¼ tsp salt

½ cup milk, room temperature preferred


Instructions

Preheat oven to 350 degrees. Pour melted butter into a 9½” to 10” pie plate or deep cake pan. Make sure the butter completely covers the bottom of the pan and use a spoon or spatula to grease the sides of the pan. (I sprayed my cake pan first with non-stick spray).


Sprinkle brown sugar evenly over butter mixture. Arrange pineapple slices over the bottom of the pan, slice leftover slices and arrange up the sides of the pan (optional). Place cherries in the center of each pineapple ring and in the empty spaces if desired.


To prepare the cake, beat butter and sugar in medium-sized bowl until creamy and well-combined. Add eggs, beating one at a time until combined. Stir in vanilla extract.


In a separate bowl, whisk together flour, baking powder and salt. Alternate adding flour and milk to the wet ingredients, starting and ending with flour and mixing until just combined after each addition. Pour batter evenly into pan over pineapple/cherry layer.


Bake at 350 degrees for 30 minutes. At the 30-minute mark, loosely cover with foil and continue to bake for another 15 minutes or until toothpick inserted in the center comes out mostly clean with few crumbs.


Allow to cool for 10-15 minutes and then carefully invert cake onto serving platter (careful, it will still be very hot). Let cool. Serve with whipped cream or ice cream if desired. Best served while still a little warm.




© 2021  by Baked by Bobi

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