Pineapple Upside Down Cake
Pineapple Upside Down Cake became popular in the early 20th century due to the influence of canned pineapple, making it more accessible to home cooks.
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 1.5 cup All-purpose flour
- 1.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter, melted
- 1 cup Brown sugar
- 1 can Canned pineapple slices
- 1 jar Maraschino cherries
- 0.75 cup Granulated sugar
- 1 large Egg
- 1 teaspoon Pure vanilla extract
- 0.5 cup Milk
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a medium bowl, whisk the flour, baking powder, and salt.
- In the prepared cake pan, pour melted butter, and sprinkle brown sugar evenly over the butter.
- Arrange pineapple slices over the sugar, and place cherries in the center of the pineapple slices.
- In a large bowl, cream the granulated sugar and remaining melted butter. Beat in the egg and vanilla extract.
- Gradually mix in the flour mixture alternating with the milk, beginning and ending with the flour mixture. Spread batter over the pineapple and cherries in the pan.
- Bake for 25-30 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 onto a serving plate. Serve warm or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 59g20%
- Sugars 42g
- 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.