Easy Pineapple Upside Down Cake

Hello Bakers! I've been quite the busy bee lately baking up a storm in my baking classes. Today's post is a simple pineapple upside down cake. Enjoy!

Recipe (from class recipe)

½ cup butter

¼ cup firmly packed brown sugar

12 slices pineapple*, well-drained (you may not use all 12)

maraschino cherries

Cake

2 cups cake flour

1 tablespoon baking powder

¼ teaspoon salt

1 cup white sugar

¾ cup butter, softened

4 large eggs

3 teaspoons vanilla

½ cup milk

½ cup pineapple juice (juice from the drain slices)

Directions

1. Heat oven to 350°F.
2. Melt ½ cup butter in 8’’ springfoam baking pan in oven. Stir in ¾ cup brown sugar. Spread mixture evenly in pan. Arrange 12 pineapple slices on top. Place cherry in center and between each pineapple slice, if desired.
3. Combine flour, baking powder and salt in bowl; set aside. 
4. Combine 1 cup sugar and 3/4 cup butter in bowl; beat at medium speed, scraping bowl often, until creamy, fluffy, pale in colour. Continue beating, adding eggs 1 at a time, until well mixed. Stir in vanilla. Gradually add flour mixture alternately with milk and pine juice, beating at low speed and scraping bowl often after each addition.
5. Gently spread batter over pineapple. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Loosen sides of cake from pan by running knife around inside of pan. Invert cake onto serving platter; let stand 5 minutes. Remove pan. Cool completely.

Happy Baking!

 

Dell'amore e Della Bellezza
XoXo

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