Upside-down Pineapple Cake |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 12 |
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I use to make these cakes alot until one day I took it out of the oven and dropped it. What a mess it made and I was so disappointed because that would of been one delicious cake. Ingredients:
1 cup granulated sugar |
1 cup milk |
2 1/4 cups all-purpose flour |
2 large eggs |
1/2 cup unsalted butter, at room temperature |
1 teaspoon vanilla extract |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup sweetened flaked coconut |
1 (8 ounce) can crushed pineapple, drained |
1/3 cup packed light brown sugar |
2 tablespoons unsalted butter, at room temperature |
Directions:
1. Heat oven to 350 degrees.
2. Coat 9 inch springform pan with non-stick cooking spray.
3. CAKE: In a bowl, add flour,sugar,butter,milk,eggs,bak`Ñ powder,vanilla and salt.
4. With mixer on low speed, beat for 1 minute, until blended.
5. Then mix on high speed for 3 minutes until blended.
6. Spread batter evenly into pan.
7. Bake in oven at 350 degrees for 55-60 minutes.
8. You can use a wooden tooth pick inserted in center to see if it comes out clean, means its done.
9. PINEAPPLE TOPPING: In a bowl, gently stir together drtained pineapple, coconut,brown sugar and butter until well mixed.
10. Remove cake from oven when done.
11. Heat oven to broil.
12. Spread pineapple topping over top of hot cake.
13. Broil 4 inches from heat for 5 minutes, or until topping begins to brown.
14. Remove cake and let cool for 10 minutes.
15. Remove side of pan.
16. Serve when cooled.
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