Pineapple Upside-Down Cake

Pineapple Upside Down Cake

Pineapple upside-down cake is a classic American dessert that is made with a layer of caramelized pineapple and maraschino cherries on the bottom of a cake pan, topped with a layer of vanilla cake batter. Once baked, the cake is flipped over so that the pineapple and cherries become the top of the cake, with the cake layer on the bottom.

To make pineapple upside-down cake, you will need pineapple rings, maraschino cherries, butter, brown sugar, and a vanilla cake batter. The pineapple rings and cherries are arranged in a layer on the bottom of a cake pan that has been coated with melted butter and brown sugar. The vanilla cake batter is then poured over the top of the pineapple and cherries.

The cake is baked in the oven until it is golden brown and a toothpick inserted into the center comes out clean. The cake is then inverted onto a plate, allowing the caramelized pineapple and cherries to be displayed on the top of the cake.

Pineapple upside-down cake is a classic dessert that is often served at family gatherings and potluck dinners. It is a sweet and flavorful cake that is perfect for any occasion.

SERVINGS: 4

PREPARATION TIME: 25 minutes

INGREDIENTS:

  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 20 oz. can of pineapple slices (reserve 1/4 cup juice)
  • 4 maraschino cherries
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

STEP-BY-STEP INSTRUCTIONS:

  1. Preheat the oven to 350°F.
  2. In a 9-inch round cake pan, melt the butter in the oven. Once melted, sprinkle the brown sugar evenly over the butter.
  3. Arrange the pineapple slices on top of the brown sugar and place a cherry in the center of each slice. Set aside.
  4. In a large mixing bowl, sift together the flour, baking powder, and salt. Set aside.
  5. In another mixing bowl, beat together the granulated sugar, eggs, and vanilla extract until light and fluffy.
  6. Add the dry ingredients to the egg mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients.
  7. Pour the batter evenly over the pineapples in the cake pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool for 5 minutes before inverting it onto a serving plate.

SERVING SUGGESTIONS OR ADDITIONAL TIPS:

  • Serve the pineapple upside-down cake warm or at room temperature with a scoop of vanilla ice cream or whipped cream on top.
  • If desired, drizzle the reserved pineapple juice over the cake before serving for added flavor and moisture.

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