Pineapple Upside Down Cake
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Pineapple upside down cake became popular in the early 20th century when canned pineapple became widely available. It was a way to showcase the tropical fruit in a delicious and visually appealing dessert.
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 round cake pan.
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In a bowl, whisk together the flour, baking powder, and salt.
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In a separate bowl, cream together the butter and granulated sugar until light and fluffy.
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Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually mix in the dry ingredients, alternating with the milk.
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Sprinkle the brown sugar evenly over the greased cake pan.
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Arrange the pineapple slices and cherries on top of the brown sugar.
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Pour the cake batter over the pineapple and cherries.
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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 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 50g17%
- Sugars 35g
- 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.