"Golden caramelized pineapple tops this moist, buttery cake for a classic, nostalgic dessert. Sweet, fruity, and irresistibly delicious in every bite!
Pineapple Upside Down Cake
Prep
Time: 10 Cook Time: 50
Source: Tinkskitchen.com
Ingredients
- 1/4 cup butter
- 2/3 cup packed brown sugar
- 9slices pineapple in juice (from 20-oz can), drained
- 9 maraschino cherries
- 1 1/3 cups ap flour
- 1 cup sugar
- 1/3 cup shortening
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 egg
Directions
- Preheat
the oven to 350. (I had this silicone pan, but use something that will
hold the volume of a 9 inch square pan.
- Melt the butter in the
microwave, then pour into the bottom of your pan. Sprinkle the brown sugar
over the butter, then arrange the pineapples in a pattern of your hearts
desire.
- Beat the remaining
ingredients in a mixing bowl, on low for about a minute. Once mixed
thoroughly raise the mixer speed to to high, and beat for 3 minutes. Pour
your cake batter over the pineapples and sort of slam the container to
release any air bubbles.
- Bake for 50-55 minutes. Being super careful, flip the cake onto your serving dish immediately before allowing it to cool.
Notes:
Jan
28, 2007
I could not wait to try this new silicone pan I was given for photographing a conference by Demarle. There are very few perks about standing on your feet for 8 hours in another city photographing products and people talking. Don't judge the photo by that statement. But - this was before silicone was cool.
I had this thought because Pineapple Upside Down Cake is prone to being sticky and stick in the pan, that this would be the perfect use for it. I was able to place some pineapple in each of the little sections, which by the way, is the perfect size for a slice.
All Photographs are Copyrighted to Tink's Kitchen
Post a Comment
Post a Comment