Fresh Pineapple Upside-Down Cake
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Pineapple upside-down cake became popular in the United States during the early 20th century when canned pineapple became more widely available.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Fresh Pineapple Upside-Down Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
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Melt the butter in a saucepan over medium heat. Add the brown sugar and cook until melted and caramelized, stirring constantly. Pour the caramel into the prepared cake pan.
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Arrange the pineapple slices on top of the caramel in a single layer.
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In a mixing bowl, whisk together the flour, baking powder, and salt.
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In a separate bowl, cream together the granulated sugar and eggs until light and fluffy. Stir in the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
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Pour the batter over the pineapple slices in the cake pan.
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Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate.
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Serve the pineapple upside-down cake warm or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 52g18%
- Sugars 36g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.