Up-side Down Pineapple Cake Recipe
The upside-down cake became popular in the early 20th century when canned pineapple became readily available.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Up-side Down Pineapple Cake Recipe
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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Melt the butter in a 9-inch round cake pan.
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Sprinkle the brown sugar evenly over the melted butter.
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Arrange the pineapple slices on top of the brown sugar.
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Place a maraschino cherry in the center of each pineapple slice.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a separate large bowl, cream together the granulated sugar and eggs.
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Add the vanilla extract, milk, and vegetable oil to the sugar and egg mixture.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Pour the batter over the pineapple slices in the cake pan.
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Bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Allow the cake to cool in the pan for 10 minutes.
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Invert the cake onto a serving plate and remove the pan.
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Serve the cake warm or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 58g20%
- Sugars 38g
- 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.
