Pineapple Upside-Down Cake |
|
 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
When I cut back the amount of butter in this recipe, I was worried that it wouldn't be moist. This was not the case, and it was one of the best pineapple upside-down cakes I'd ever tasted. Ingredients:
1/4 cup butter |
2/3 cup packed brown sugar |
1 can sliced pineapple (about 10 slices) |
maraschino cherry |
1 1/3 cups flour |
3/4 cup sugar |
2 tablespoons butter |
3 tablespoons applesauce |
1 cup milk |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1 egg |
Directions:
1. Melt butter and pour into baking pan (I used an 8-inch round pan and a 5x8 pan) Arrange brown sugar over butter.
2. Drain the pineapple, but reserve some of the liquid if you want the cake part to have more of a pineapple flavor Arrange pineapple slices on top of brown sugar and place a cherry in the middle of each slice Mix remaining ingredients until well blended.
3. Pour batter over pineapple and bake at 350 for about 45-50 min or until cake is lightly browned on top There may be some excess liquid on the bottom of the cake if you do not drain the pineapple well.
4. If so, refrigerate it until it sets.
5. When serving, you can flip it over so that the pineapple is on top, or just serve it upside-down.
|
|