Pineapple Upside-Down Cake
The Pineapple Upside-Down Cake became popular in the 1920s 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: 11.
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 cake pan. Sprinkle the brown sugar evenly over the butter.
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Arrange the pineapple slices on top of the sugar, placing a cherry in the center of each slice.
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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 softened butter. Add the eggs one at a time, mixing well after each addition. 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, 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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Remove the cake from the oven and let it cool in the pan for 10 minutes.
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Place a serving plate upside down on top of the cake pan. Carefully flip the cake pan over to release the cake onto the plate.
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Allow the cake to cool completely before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 58g20%
- Sugars 42g
- 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.
