Friday, April 22, 2011

Pineapple Upside Down Cake

This is one of the first cake that I attempted to make couple years ago  since the direction was so easy and I just love pineapples. Came across this recipe in one of the magazine when I was at the doctor's office.  So I copied it down, came home and did it.  If I recall, I made it a dozen times and the recipe never fails.


1 cup flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup sugar
2 egg
1/2 tsp vanilla
1/2 cup milk plus 2 tbsp pineapple juice
4 tbsp butter, softened

2 tbsp butter, melted
2 tbsp brown sugar
6 pineapple rings in a can, drain out the juice
6 marachino cherries


Preheat oven to 350 degrees. Spread the melted 2 tbsp of butter and 2 tbsp brown sugar in a 9 in round pan. Even it up nicely. Top it with the pineapple rings and put one cherry on each pineapple. Set aside.

Mix all the dry ingredients together.  Beat butter and sugar till creamy and white.  Add the eggs one at a time. Beat well.  Add the flour and milk alternately. Beat till combined.

Pour on the prepared pan.  Bake for about 40 - 45 minutes.  Test if it is done by inserting a toothpick in the center.  Cool the cake for about 15 minutes and invert on a plate.

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