Pineapple-upside Down Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Pineapple-upside down cake is my husband's all-time favorite cake. This version actually tastes better the next day, but that doesn’t stop us from having any the day it’s made! Ingredients:
pineapple layer |
1/4 cup (half a stick) butter |
1/2 cup packed brown sugar |
one 8 ounce can pineapple slices, well drained |
maraschino cherries, well drained |
pecan halves |
cake |
1-3/4 cups all-purpose flour (see note) |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup (1 stick) butter, softened |
1 cup granulated sugar |
2 large eggs |
1 teaspoon vanilla |
1/2 cup milk |
Directions:
1. Heat oven to 350 degrees.
2. Line the bottom of an ungreased 9-inch round pan (make sure it is 2 inches deep to avoid any batter overflow) with parchment paper. Place butter in pan and melt in preheating oven. Keep an eye on it so it doesn’t cook, just melts. Remove pan from oven and sprinkle brown sugar evenly over melted butter, stirring until the sugar is mixed in and the mixture is evenly spread over the bottom of the pan. You will have to use a rubber spatula to spread it evenly. Arrange pineapple slices, cherries, and pecan halves in a decorative pattern on top; set aside. Work quickly to make the cake part so the sugar mixture doesn't sit too long and harden in the pan.
3. In a medium bowl, sift together flour, baking powder, and salt; set aside.
4. In a large mixing bowl, cream together butter and sugar until light and fluffy. One at a time, add eggs, beating well after each addition. Blend in vanilla. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour. Beat until smooth. Carefully spread batter evenly over the fruit and nuts. Bake 40 mins. or until toothpick inserted in the middle comes out clean. Remove from oven and invert onto a serving plate. Quickly put any pineapple, cherries, or pecans that may have stuck in the pan back in place on the cake. Cool completely.
5. Note: The texture of this cake is on the dense side, so don't skip sifting the flour. Since even the pre-sifted flour will settle a bit, sifting will help aerate it for best results.
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