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Pineapple Upside-Down Cake II
Pineapple Upside-Down Cake II
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Tropical pineapple dessert with fresh fruit, perfect with ice cream or whipped cream.
Ingredients:
  • 0.5 cup unsalted butter, melted
  • 0.66666668653488 cup packed brown sugar
  • 3 cups fresh pineapple - peeled, cored and cut into 1 inch chunks
  • 1.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground cinnamon
  • 0.5 cup unsalted butter, softened
  • 0.66666668653488 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 0.75 cup milk
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C).
  • Combine melted butter and brown sugar in a small bowl, then spread the mixture evenly in a well-buttered 9-inch round cake pan. Pat pineapple dry and arrange it evenly on top of the sugar mixture.
  • Combine flour, baking powder, salt, and cinnamon through a sifter.
  • Cream together softened butter and sugar in a large mixing bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla. Alternate adding the flour mixture and milk in three parts, starting and finishing with the flour mixture. Mix well after each addition. Spread batter evenly in the prepared pan.
  • Position the cake in the center of the oven and bake for 45 to 55 minutes until a tester emerges clean. Allow the cake to cool in the pan on a rack for 15 minutes, then gently run a knife around the edges and flip the cake onto a plate. Enjoy the cake warm or at room temperature.

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