Pineapple Upside Down Cake (Print Version)
# Ingredients:
01 -
1/4 cup butter.
02 -
2/3 cup packed brown sugar.
03 -
1 can (20 oz) pineapple slices.
04 -
9-10 maraschino cherries.
05 -
1 1/3 cups all-purpose flour.
06 -
1 cup granulated sugar.
07 -
1/3 cup butter, softened.
08 -
1 1/2 teaspoons baking powder.
09 -
1/2 teaspoon salt.
10 -
3/4 cup milk.
11 -
1/4 cup reserved pineapple juice.
12 -
1 egg.
13 -
1 teaspoon vanilla extract.
# Instructions:
01 -
Heat oven to 350°F.
02 -
Melt butter, pour in 9-inch square pan.
03 -
Sprinkle with brown sugar.
04 -
Arrange pineapple slices and cherries.
05 -
Beat cake ingredients on low for 40 seconds, then on high for 3 minutes.
06 -
Pour batter over pineapples.
07 -
Bake 45-50 minutes.
08 -
Flip immediately onto serving plate.
09 -
Let sit few minutes before removing pan.
# Notes:
01 -
Flip while hot for clean release.
02 -
Use canned pineapple for consistency.
03 -
Save juice for cake batter.
04 -
Keeps several days.