PINEAPPLE-ZUCCHINI UPSIDE-DOWN CAKE

Pineapple-Zucchini Upside-Down Cake image

Provided by By Annalise Sandberg

Categories Dessert

Time 55m

Yield 8

Number Of Ingredients 14

1/2 cup unsalted butter, melted
3/4 cup packed light or dark brown sugar
1 can (20 oz) pineapple rings
12 walnut or pecan halves
3/4 cup Gold Medal™ all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup buttermilk
1/4 cup vegetable oil
1 egg
1 cup grated zucchini (about 1 small)

Steps:

Heat oven to 350°F.
Pour melted butter in 9-inch round cake pan. Use pastry brush to coat bottom and side of pan with butter. Sprinkle brown sugar in pan. Top with pineapple rings, and place walnuts in centers and between pineapple rings. Set aside.
In large bowl, mix flour, sugar, baking powder, baking soda, salt and cinnamon. In medium bowl, mix buttermilk, oil, egg and zucchini. Add the wet ingredients to the dry ingredients, and stir until just combined. Pour batter in pan over pineapple rings.
Bake 35 to 40 minutes or until cake is golden brown and toothpick inserted in center comes out with a few moist crumbs.
Cool 1 hour, then run knife around edge to release cake. Place plate or cake stand upside down on top of cake pan. Turn plate and cake upside down to release cake onto plate, gently tapping on pan, and then lifting it off the cake.
Cover and refrigerate any remaining cake, and serve within 5 days.

Nutrition Facts : ServingSize 1 Serving