Pineapple Upside Down Cake
Pineapple upside down cake became popular in the early 20th century when canned pineapple became widely available.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
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 and pour it into the prepared cake pan. Sprinkle the brown sugar evenly over the melted butter.
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Arrange the pineapple rings on top of the brown sugar, placing a maraschino cherry in the center of each ring.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a separate bowl, cream together the granulated sugar and unsalted butter until light and fluffy. Beat in the egg and vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
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Pour the batter over the pineapple rings in the cake pan, spreading it evenly.
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Bake for 40-45 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 it onto a serving plate.
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Serve warm or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 58g20%
- Sugars 38g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
