PINEAPPLE UPSIDE DOWN CAKE
My mom always made pineapple upside down cake using a mix and it was wonderful. But I wanted a recipe that was from scratch that was just as fabulous. This recipe is awesome!
Provided by Judy M.
Categories Dessert
Time 1h10m
Yield 1 9" cake, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 339.9, Fat 14.6, SaturatedFat 8.9, Cholesterol 55.2, Sodium 203.7, Carbohydrate 50.8, Fiber 1.4, Sugar 33.9, Protein 3
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