Pineapple Upside Down Cake
photo by Judy M.
- Ready In:
- 1hr 10mins
1 9" cake
- 1⁄4 cup unsalted butter
- 2⁄3 cup brown sugar, firmly packed
- 14 ounces pineapple slices (reserve juice)
- 16 maraschino cherries
- 1 1⁄2 cups all-purpoae flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup unsalted butter, softened
- 1⁄2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup reserved pineapple juice (if not a full cup add milk to make a full cup)
- In a small sauce own, melt 1/4 cup butter on medium heat; stir in brown sugar until blended.
- Pour mixture into a greased 9" baking pan (I use a round pan but square is OK also).
- Place about 8 pineapple slices into the pan; use half slices if necessary to fill gaps; place one or two cherries into the whole of each pineapple slice; set pan aside.
- In a medium bowl sift together flour, baking powder and salt. Set aside.
- In bowl of mixer cream together 1/2 cup softened butter, granulated sugar, egg, and vanilla, scraping bowl occasionally.
- With mixer on low speed alternately add flour and pineapple juice and mix just until combined. Do not over mix.
- Spread the batter evenly over the pineapples in the pan.
- Bake cake in a pre-heated 350 degree oven for 50-60 minutes or until a toothpick inserted in center of cake comes out clean.
- Remove pan to a rack to cool for about 5 minutes.
- Place a large serving or cake plate over the pan and carefully flip the pan and plate over and let sit another 5 minutes.
- Gently remove pan from cake.
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RECIPE SUBMITTED BY
Although I cook wide varieties of things I am a baker at heart. I have had a passion for baking since I was a child. I especially love making breads, cakes, and desserts. My family enjoys the fruits of my labor and are always willing to sample my latest creations. I currently work as an electrician but have many years professional experience working in the baking and pastry industry as well as a degree in baking and pastry arts. I hope to one day be able to open a little bakery of my own!