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Pineapple Upside Down Cake

Pineapple Upside Down Cake


1/4 cup unsalted butter
3/4 cup firmly packed brown sugar
1 can pineapple sliced
1/2 cup unsalted butter
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cup flour
2 teaspoon baking powder
3/4 cup milk

Preheat oven 350 F. Place 1/4 c. butter in the bottom of 9 inch square baking dish. Place dish in oven until  butter is melted, about 3-4 minutes. Sprinkle w/brown sugar.

Arrange pineapple on top of sugar mixture. Pack them closely.

For batter, cream 1/2 c. butter in a large bowl until light. Gradually beat granulated sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In separate bowl, stir or sift together flour and baking powder. Add to butter mixture alternately w/milk, beginning and ending w/flour.

Spoon batter gently over the fruit.

Bake for 30 mins. Cool cake on a rack for 5 mins. Invert into serving tray. Serve warm or cold, w/ ice cream or whipped cream, optional.

*My co-worker gave this recipe to me, I thought this was hard to make but it’s so simple and easy. I substituted the butter w/soya margarine, it taste as good as the butter. You can use Granny Smith apples, peaches or plums, but you have to core and peel them before using. You can also add maraschino cherries cut in half, place 1/2 cherry on the middle of each pineapple ring. enJOY!