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Pineapple Upside Down Cake Recipe

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This recipe for Pineapple Upside Down Cake is from "Cookspiration", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick unsalted butter, at room temp
1/2 cup packed brown sugar
1/4 fresh pineapple, peeled, cored & sliced in 1/4" half moons
11 maraschino cherries
1 1/2 cups flour
1/2 cup white sugar
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup whole milk
1 tsp vanilla
2 large eggs
Directions:
Directions:
Preheat oven to 350º F.
Coat a 9x2" round cake pan with cooking spray. Line the bottom with parchment paper. Melt 2 Tbsps butter and stir in the brown sugar until blended. Spread over the parchment paper. Arrange pineapple slices in a single layer, then place the cherries between each pineapple slice and in the center.
In a large mixing bowl, combine the flour, sugar, baking powder and salt. Using an electric mixer, beat in the remaining 6 Tbsps butter until the mixture looks sandy. Beat in the milk, vanilla and eggs. Beat on medium for 1 min. Spread the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 35-40 mins. Cool for 5 mins. Run a knife around the edge of the cake to release from the pan. Invert onto a large plate. Remove the pan and parchment paper and let cool completely.
Personal Notes:
Personal Notes:
A popular cake born in the 1950s when home cooks would make this recipe using the newly invented box cake mix. I prefer making the light yellow cake from scratch...and it's one of Kirsten's favorite desserts too.

 

 

 

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