3 cups fresh pineapple, peeled, cored, and cut into 1 inch cubes
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup unsalted butter, softened
2/3 cup white sugar
2 eggs
1 tsp vanilla extract
3/4 cup milk
Instructions
Preheat the oven to 350 degrees F (175 degrees C).
In a small bowl stir together the melted butter and the brown
sugar; spread the mixture evenly in a well buttered 9 inch round
cake pan. Pat the pineapple very dry between several sheets of
paper towel, and arrange it evenly on top of the sugar mixture.
Sift together flour, baking powder, salt, and cinnamon.
In a large mixing bowl, cream the softened butter with the sugar
until the mixture is light and fluffy. Add the eggs, one at a
time, beating well after each addition. Stir in the vanilla. Add
the flour mixture in three parts alternately with the milk,
beginning and ending with the flour mixture. Beat well after each
addition. Spread the batter evenly into the prepared pan.
Place the cake in the middle of the oven. Bake for 45 to 55
minutes, or until a tester comes out clean. Let the cake cool in
the pan on a rack for 15 minutes. Run a thin knife around the
edge, and invert the cake onto a plate. Serve the cake warm or at
room temperature.
Originally Submitted
2/14/2015
0 Out of 5 from
0 reviews
You can add this Pineapple Upside-Down Cake recipe to your own private DesktopCookbook.
