Tasty Thursday: Pineapple Upside Down Cake

Pineapple Upside down cake was one of my favorite cakes as a child. I really loved the taste of those sweet sticky caramelized pineapple rings on the top of the cake. Today, I'm sharing the recipe I use for my pineapple cake. You can also use this recipe to make pineapple upside down cupcakes, as I did. Kids will love them. 

You will need:

Cake Batter:
3     cups all purpose flour
4     teaspoons baking powder
1/2  teaspoon salt
1     cup unsalted butter, at room temperature
2     cup granulated white sugar
2     teaspoon vanilla extract
4     large eggs
1     cup milk

4       tablespoons unsalted butter, cut in small pieces
3/4    cup brown sugar
1       medium pineapple (peeled, cored, and sliced)

  • Preheat oven to 350 degrees and butter spray a 9 inch round cake pan. 
  • Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved.
  • Pour into your prepared cake pan. Evenly arrange the fresh pineapple slices on top of the sugar mixture. 
     Cake Batter
  • In a large bowl, whisk together the flour, baking powder, and salt. 
  • In the bowl of your electric mixer, beat the butter and sugar until light and fluffy. 
  • Add the eggs, one at a time, and beat well. Add the vanilla extract.  
  • Add the milk and continue beating.
  • Add the flour mixture slowly until all ingredients are mixed well. 
  • Pour the batter into the cake pan, and bake for about 50 minutes, or until the top of the cake has browned. 
  • Remove from oven and place on a wire rack to cool for about 10 minutes. 
  • Run a sharp knife around the edge of the pan and then invert the cake onto a serving plate.

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