Pineapple Upside-Down Cake II
Pineapple upside-down cake became popular in the early 20th century and is often associated with retro American desserts.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 1 cup Butter
- 1 cup Brown sugar
- 1 can Pineapple slices
- 1 jar Maraschino cherries
- 1.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 cup White sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a 9x13-inch baking dish. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices and maraschino cherries on top of brown sugar.
- In a separate bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream together white sugar and softened butter until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, alternating with milk, until batter is smooth.
- Pour batter over pineapple slices in the baking dish.
- 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 onto a serving plate. Serve 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.