Upside-down Pineapple Cake
- Reviews 1
Ready In: 1 hr 5 mins
Serves: 12
Ingredients
CAKE
- 1 cup granulated sugar
- 1 cup milk
- 2 1⁄4 cups all-purpose flour
- 2 large eggs
- 1⁄2 cup unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
PINEAPPLE TOPPING
- 1 cup sweetened flaked coconut
- 1 (8 ounce) can crushed pineapple, drained
- 1⁄3 cup packed light brown sugar
- 2 tablespoons unsalted butter, at room temperature
Directions
- Heat oven to 350 degrees.
- Coat 9 inch springform pan with non-stick cooking spray.
- CAKE: In a bowl, add flour,sugar,butter,milk,eggs,bak`Ñ powder,vanilla and salt.
- With mixer on low speed, beat for 1 minute, until blended.
- Then mix on high speed for 3 minutes until blended.
- Spread batter evenly into pan.
- Bake in oven at 350 degrees for 55-60 minutes.
- You can use a wooden tooth pick inserted in center to see if it comes out clean, means its done.
- PINEAPPLE TOPPING: In a bowl, gently stir together drtained pineapple, coconut,brown sugar and butter until well mixed.
- Remove cake from oven when done.
- Heat oven to broil.
- Spread pineapple topping over top of hot cake.
- Broil 4 inches from heat for 5 minutes, or until topping begins to brown.
- Remove cake and let cool for 10 minutes.
- Remove side of pan.
- Serve when cooled.
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