Pineapple-Banana Upside-Down Cake
The upside-down cake became popular in the United States during the early 20th century when canned pineapple became more readily available.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 6 tablespoon Butter
- 1 cup Brown sugar
- 1 can Pineapple slices
- 1 jar Maraschino cherries
- 1.5 cup All-purpose flour
- 1.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 cup White sugar
- 0.5 cup Vegetable oil
- 1 Egg
- 0.75 cup Milk
- 1 teaspoon Vanilla extract
- 2 Ripe bananas
Instructions
- Preheat the oven to 350°F (175°C). Grease a round cake pan.
- Melt the butter and pour it into the greased cake pan. Sprinkle brown sugar evenly over the melted butter.
- Arrange pineapple slices on top of the brown sugar. Place a maraschino cherry in the center of each pineapple slice.
- In a mixing bowl, combine flour, baking powder, and salt. In a separate bowl, cream together white sugar and vegetable oil. Beat in the egg, milk, and vanilla extract.
- Mash the bananas and add them to the wet mixture. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter over the pineapple slices in the cake pan.
- Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert it onto a serving plate.
- Serve the Pineapple-Banana Upside-Down Cake warm or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 60g20%
- Sugars 40g
- 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.