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Pineapple-Zucchini Upside-Down Cake
Pineapple-Zucchini Upside-Down Cake
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Prep Time:
15 minutes
Total Time:
55 minutes
Summer twist on classic Pineapple Upside-Down Cake with zucchini.
Ingredients:
  • 1/2 cup unsalted butter, melted
  • 3/4 cup packed light or dark brown sugar
  • 1 can (20 oz) pineapple rings
  • 12 walnut or pecan halves
  • 3/4 cup Gold Medal™ all-purpose flour
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 cup grated zucchini (about 1 small)
Instructions:
  • Preheat oven to 350°F.
  • Pour the luscious melted butter into a 9-inch round cake pan, then brush the velvety butter all over the bottom and sides of the pan. Sprinkle the pan with brown sugar and elegantly arrange pineapple rings on top, adding a touch of glamour with walnuts placed in the centers and between the pineapple rings. Set aside this dazzling creation.
  • Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl. In a separate medium bowl, mix buttermilk, oil, egg, and zucchini. Gently fold wet ingredients into dry ingredients until just combined. Spread batter over pineapple rings in pan.
  • Bake for 35-40 minutes until the cake is golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
  • Allow the cake to cool for 1 hour, then run a knife around the edge to release it. Place a plate or cake stand upside down on top of the cake pan. Flip the plate and cake pan upside down to release the cake onto the plate, gently tapping on the pan before lifting it off the cake.
  • Refrigerate any leftover cake and enjoy within 5 days.

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