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Pineapple upside down cake Recipe


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     Pineapple upside down cake

Category   Desserts - Breads
Sub Category   None


Pineapple upside down cake 1/4 cup unsalted butter 1/2 cup packed dark-brown sugar 1 can pineapple rings in juice 10 - 12 maraschino cherries 4 cups self raising flour 1 teaspoon salt 1 teaspoon ground nutmeg 1 cup unsalted butter, softened 2 cups granulated sugar 4 eggs 1 cup milk 1 cup pineapple juice 1 teaspoon vanilla extract Directions 1. Heat oven to 350 degrees F. Topping- 1. Melt butter in a pan on stovetop over low heat. Remove from heat and stir in brown sugar. Drain pineapple rings, reserving the juice. Fit rings tightly into bottom of a 10 inch round pan. Tuck a maraschino cherry in center of each ring. Cake- 1. In medium-size bowl, whisk flour, baking powder, salt and nutmeg. In a large bowl, beat butter and sugar 2 minutes. Add eggs; beat until blended. On low speed, beat in half the flour mixture. Pour in reserved pineapple juice and the milk; beat until blended. Beat in remaining flour mixture, then vanilla.
2. Spread batter into pan. Bake at 350 degrees F for 40 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on rack 10 minutes. If you rush to pop the cake out too soon, the pineapple rings and cherries may stick to the pan. Allow the full 10 minutes for cooling. Place a baking sheet over cake; carefully invert. If any pineapple or cherries stick to pan, gently replace on cake top.

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