Sunday, 6 April 2014

Pineapple Upside-Down Cake

Delicious Pineapple Upside-Down Cake!

Super simple, super awesome!

(Just to point out usually there are maraschino cherries in the center of the pineapple but one of the guests were allergic)

Very quick and simple, especially if you're using canned pineapple!

What You'll Need:

-1/3 Cup Melted Butter
-1 Cup  Packed Brown Sugar
-About 9 Pineapple Rings
-Bottle of Maraschino Cherries

-1/2 Cup Softened Butter
-1 Cup Granulated Sugar
-2 Eggs
-1 Tsp Vanilla Extract
-3 Tbsp Pineapple Juice (or reserve from can)
-3/4 Cup Milk
-1 3/4 Cup Flour
-1 Tbsp Baking Powder
-1/2 Tsp Salt
-Preheat oven to 350F-

Step 1: Pour melted butter into the 9" baking pan of your choice. I used a rectangle one but circle pans work fine of course.
Step 2: Sprinkle brown sugar as evenly as possible over the butter, try to cover as much surface as you can.
Step 3: Place Pineapple rings evenly on the surface of the topping mix. I cut my own because I find them sweeter, but canned pineapples work just as good. This is where you would also place Maraschino cherries in the center of the rings and in areas with nothing covering the sugar. Since one of my guests were allergic to Maraschinos I just used more pineapple.

Step 4: In a mixer, cream butter with sugar until well blended, then add vanilla, eggs and pineapple juice.

Step 5: Once blended smooth add the dries(flour, baking powder, salt)

Step 6: One completely combined, pour batter over the pineapple topping and spread smooth & even.

Step 7: Bake for 45-50 Minutes until toothpick comes out clean.

Step 8: Score the sides with a knife to make sure it doesn't stick and allow to cool for 10 minutes. Then place a pan/tray over the cake and flip over! Keep it flipped for about a minute before removing pan. 

Voila! Like I said it's very easy to make and sure to please almost anyone!


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