Introduction:
This old-fashioned pineapple upside-down cake is a classic dessert that never goes out of style. With its gooey caramelized pineapple topping and moist vanilla cake, it’s sure to be a hit at any gathering. This recipe serves 8 and takes about 1 hour to prepare and bake.
Preparation time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour | Serves: 8
Ingredients:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1 can (20 oz) pineapple slices in juice, drained
- Maraschino cherries
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk
Instructions:
- Preheat the oven to 350°F (175°C).
- Melt 1/2 cup of butter in a 9×13-inch baking pan in the preheated oven.
- Sprinkle the brown sugar evenly over the melted butter.
- Arrange the pineapple slices on top of the brown sugar and place a cherry in the center of each slice.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream together 1/2 cup of butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually mix in the dry ingredients alternately with the milk until just incorporated.
- Pour the batter over the pineapple slices in the pan.
- Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a serving platter to cool completely.
Nutrition Information:
If available, provide nutritional facts for your recipe. Calories: 380 || Fat: 18g || Carbohydrates: 52g || Protein: 4g || Fiber: 1g