The best delicious Pineapple Rosemary Upside-down Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pineapple Rosemary Upside-down Cake recipe today!
Hello my friends, this Pineapple Rosemary Upside-down Cake recipe will not disappoint, I promise! Made with simple ingredients, our Pineapple Rosemary Upside-down Cake is amazingly delicious, and addictive, everyone will be asking for more Pineapple Rosemary Upside-down Cake.
What Makes This Pineapple Rosemary Upside-down Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pineapple Rosemary Upside-down Cake.
Ready to make this Pineapple Rosemary Upside-down Cake Recipe? Let’s do it!
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TOPPING
3 tb Butter
1/4 c Sugar, brown
16 oz Pineapple, crushed
–CAKE–
1/4 c Butter
3/4 c Sugar
1 tb Rosemary, packed/minced
– (fresh)
1/4 c Sour cream
1/2 ts Vanilla
1 Egg; beaten
2 ts Baking powder
1/4 ts Salt
1 1/4 c Flour, all-purpose
1/2 c Walnuts; chopped
Topping: Preheat oven to 350 F. Melt butter in an 8″ x 8″ pan in the
oven. Mix in brown sugar and spread evenly over pan bottom. Drain juice
from pineapple into a measuring cup and reserve. Spread drained pineapple
evenly over the butter mixture. Cake: Cream butter, add sugar and mix
thoroughly. Stir in rosemary. In a separate bowl, combine 1/4 cup of the
reserved pineapple juice with sour cream, vanilla extract, and beaten egg.
In another bowl, combine dry ingredients. Add dry ingredients to butter and
sugar mixture alternately with liquid mixture, mixing well after each
addition. Quickly fold in chopped nuts. Spread batter evenly over topping
in pan. Bake about 25 minutes until cake tests done. Cool on wire rack 10
to 15 minutes before turning out onto plate. Top with whipped cream to
serve, if desired.
From
Yields
12 Servings
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