EASY

PINEAPPLE  UPSIDE  DOWN CAKE

This class pineapple upside down cake uses basic ingredients. You will need butter, flour, sugar, eggs and a couple of other things that you mostly likely have in your kitchen. This dessert is always a favorite when I serve it.

 INGREDIENTS

For the topping: – 1 can pineapple slices 20 ounces, reserve ⅓ cup of juice for cake – 19 maraschino cherries stems removed – ¼ cup unsalted butter melted – ⅔ cup packed light brown sugar For the cake: – 1 ⅔ cups all purpose flour – 1 ½ teaspoons baking powder – ½ teaspoon salt – ¼ cup unsalted butter melted – ¼ cup canola oil – 1 cup granulated white sugar – 2 egg large, at room temperature – 2 teaspoons vanilla extract – ⅓ cup whole milk at room temperature – ⅓ cup pineapple juice reserved from pineapple rings

Preheat your oven to 350 degrees F. Line the bottom of a 9-inch round cake pan with a parchment paper round that fits the bottom and then spray the sides with cooking spray. Set aside.

Drain pineapple and reserve ⅓ cup of the juice to use in the cake. Place pineapple slices and cherries on a plate and blot with a paper towel to remove excess moisture. Cut 3 pineapple slices in half.

Pour the melted butter into the bottom of the cake pan, and brush or swirl it to coat the entire bottom. Sprinkle the brown sugar over the top of the butter. Place the whole pineapple slices on top of the brown sugar.

Place each pineapple half slice around the sides standing upright alternating between the slices on the bottom. Place a cherry in the center of each pineapple slice and in between the pineapple slices and around the sides.

To make the cake, in a medium mixing bowl add the butter and sugar and cream together until the mixture is light and fluffy. Add the eggs and vanilla, stir to combine.

In a separate medium mixing bowl add the flour, baking powder, and salt and whisk to combine. In another small bowl mix the reserved pineapple juice and milk together.

Add the flour mixture to the creamed butter mixture alternately with buttermilk, mixing well after each addition. Pour the batter over the top of the pineapple topping.

Bake in the center of your preheated oven for 50-60 minutes or until toothpick inserted in center of cake comes out clean.

Remove from the oven and allow to cool for 5 minutes in the pan. Use a knife and loosen around the edge of the cake pan, and invert out onto a serving platter.

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