Pineapple Upside Down Cake
Ingredients
- 3 Tbsp. butter
- ⅓ cup packed brown sugar
- 8 pineapple slices drained and patted dry
- Optional: 4 maraschino cherries halved
- 1 ⅓ cups all-purpose flour
- ⅔ cup granulated sugar
- 2 tsp. baking powder
- 2/3 cup milk
- ¼ cup butter softened
- 1 egg
- 1 tsp. pure vanilla extract
- ¼ tsp. salt
Instructions
- All ingredients ready? Let's begin!
- Melt the 3 tablespoons of butter and pour into a 9-inch cast iron skillet or round baking pan. Stir in brown sugar until dissolved.
- Arrange pineapple slices in a circle with one in the center, and place the cherries halves in the center of the pineapple rounds. Set pan aside.
- In a medium mixing bowl, beat together softened butter, granulated sugar, vanilla extract, and salt until fluffy and creamy. Use an electric mixer or a standing mixer with a whisk attachment. Add egg and milk, and beat until combined.
- Pour flour and baking soda into the bowl on top of the wet ingredients, and sift them together as best you can. Then beat the flour and baking powder into the wet ingredients on medium speed for about 1 minute until combined. Use a spatula to transfer all the batter onto the prepared pan with pineapples, and spread it out evenly.
- Bake at 350°F for 30-35 minutes or until a wooden toothpick comes out clean. Cool on a wire rack for 10-15 minutes, then loosen the sides with a butter knife. Using oven mittens, invert the cake onto a plate. Allow to cool for 5 minutes, but not more.
- Serve warm with an optional cup of tea or a Pina Colada Mocktail. Enjoy!
Video
Nutrition
Calories: 230kcal | Carbohydrates: 51g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 24mg | Sodium: 223mg | Potassium: 140mg | Fiber: 3g | Sugar: 36g | Vitamin A: 113IU | Vitamin C: 5mg | Calcium: 146mg | Iron: 1mg