Pineapple Upside Down Gouda Cake
A delicious recipe adapted from the Wisconsin Milk Marketing Board!
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INGREDIENTS
Nutrition- 1⁄4
- 1⁄2cup brown sugar
- 1⁄4cup pineapple juice
Filling
- 1⁄4cup pineapple juice
- 3 -4
- 3⁄4cup flour
- 1teaspoon baking powder
- 1⁄4teaspoon salt
- 1⁄4
- 3⁄4cup sugar
- 2large eggs
- 1cup finely shredded wisconsin gouda cheese
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DIRECTIONS
- Line the bottom of a round 8x2 inch cake pan with parchment or wax paper.
- Combine melted butter, brown sugar and 1/4 cup of the pineapple juice. Pour into the prepared cake pan. Arrange pineapple slices over mixture. Set aside.
- Combine flour, baking powder and salt. In a large mixing bowl, cream butter and sugar with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture and beat on low speed until well-combined. Stir in remaining pineapple juice and cheese.
- Pour batter over pineapple slices in cake pan.
- Bake at 375 degrees F for 30 to 35 minutes. Cool 10 minutes. Carefully invert onto serving platter. Remove pan and paper.
- Serve warm with whipped cream, if desired.