Pineapple Upside-down Cake Recipe
The best delicious Pineapple Upside-down Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pineapple Upside-down Cake recipe today!
Hello my friends, this Pineapple Upside-down Cake recipe will not disappoint, I promise! Made with simple ingredients, our Pineapple Upside-down Cake is amazingly delicious, and addictive, everyone will be asking for more Pineapple Upside-down Cake.
What Makes This Pineapple 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 Upside-down Cake.
Ready to make this Pineapple Upside-down Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
FOR THE TOPPING
1/2 Stick unsalted butter, (1/4
3/4 c Firmly packed light brown
1 Fresh pineapple, cored,
-peeled, cut into 1/2-inch
-slices and then into 6
-wedges, about 3 cups
-FOR THE CAKE-
1 1/2 c All-purpose flour
1 1/2 ts Double-acting baking powder
1/2 ts Salt
1/2 ts Cinnamon
1 Stick unsalted butter, (1/2
-cup) at room temperature
2/3 c Granulated sugar
2 lg Eggs
1 ts Vanilla
3/4 c Milk
In a small bowl stir together well the butter and the brown sugar and
spread the mixture evenly in a well-buttered 9- by 2-inch round cake pan.
Pat the pineapple very dry between several thicknesses of paper towel and
arrange it evenly on the sugar mixture.
Preheat the oven to 350 degrees F.
In a bowl sift together the flour, the baking powder, the salt, and the
cinnamon. In another bowl with an electric mixer cream the butter with the
sugar until the mixture light and fluffy, add the eggs, one at a time,
beating well after each addition, and beat in the vanilla. Add the flour
mixture alternately in batches with the milk, beginning and ending with the
flour mixture and beating well after each addition. Pour the batter into
the pan, spreading it evenly, and bake the cake in the middle of the oven
for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool
in the pan on a rack for 15 minutes, run a thin knife around the edge, and
carefully invert the cake onto a plate.
Serve the cake warm or at room temperature with the whipped cream or ice
Yield: 8 servings
NOTES : (Courtesy of