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Pineapple Upside-Down Cake II

Cost $8, save $10

Source: Recommended by CookGo

  • 70 Min
  • 8 Servings
  • $8

INGREDIENTS

  • Base

    • 🧈 ½ cup unsalted butter, melted
    • 🟫 ⅔ cup packed brown sugar
    • 🍍 3 cups fresh pineapple - peeled, cored and cut into 1 inch chunks

  • Dry Ingredients

    • 1 ½ cups all-purpose flour
    • 1 ½ teaspoons baking powder
    • 🧂 ½ teaspoon salt
    • ½ teaspoon ground cinnamon

  • Wet Ingredients

    • 🧈 ½ cup unsalted butter, softened
    • 🍚 ⅔ cup white sugar
    • 🥚 2 eggs
    • 1 teaspoon vanilla extract
    • 🥛 ¾ cup milk

STEPS

1

Preheat the oven to 350 degrees F (175 degrees C).

2

Stir together the melted butter and brown sugar; spread evenly into a well-buttered 9-inch round cake pan. Pat pineapple dry between paper towels and arrange evenly on top of the sugar mixture.

3

Sift together the flour, baking powder, salt, and cinnamon in a bowl.

4

Cream softened butter with sugar until light and fluffy in a mixing bowl. Add eggs one at a time, beating well after each addition.

5

Stir in vanilla extract. Alternately add the flour mixture and milk in three parts, starting and ending with flour. Beat well after each addition.

6

Spread the batter evenly into the prepared pan.

7

Bake for 45–55 minutes or until a tester comes out clean. Cool in pan for 15 minutes.

8

Run a knife along the edges and invert the cake onto a plate. Serve warm or at room temperature.

NUTRIENTS

Per 1 serving

🔥

486

Calories

  • 5g
    Protein
  • 62g
    Carbs
  • 25g
    Fats

💡 Tips

Drying the pineapple thoroughly prevents a soggy cake base.Serve with whipped cream or vanilla ice cream for a perfect dessert.Ensure the batter is evenly spread for uniform baking.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.