Pineapple Upside Cake
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
-
For the topping
- 1⁄4 cup unsalted butter, melted
- 2⁄3 cup firmly packed light brown sugar
- 3 cups fresh pineapple chunks (1-inch chunks)
-
For the cake
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons double-acting baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄2 cup unsalted butter, softened
- 2⁄3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3⁄4 cup milk
- whipped cream or vanilla ice cream, as an accompaniment
directions
-
Make the topping:
- In a small bowl stir together well the butter and the brown sugar and spread the mixture evenly in a well-buttered 9- by 2-inch round cake pan.
- Pat the pineapple very dry between several thicknesses of paper towel and arrange it evenly on the sugar mixture.
-
Make the cake:
- Preheat the oven to 350°F Into a bowl sift together the flour, the baking powder, the salt, and the cinnamon.
- In another bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla.
- Add the flour mixture alternately in batches with the milk, beginning and ending with the flour mixture and beating well after each addition.
- Pour the batter into the pan, spreading it evenly, and bake the cake in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean.
- Let the cake cool in the pan on a rack for 15 minutes, run a thin knife around the edge, and invert the cake onto a plate.
- Serve the cake warm or at room temperature with the whipped cream or the ice cream.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
Mizzy
Washington, 0