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Pineapple Upside Down Cake Recipe

   
 

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     Pineapple Upside Down Cake

Category   Desserts - Breads
Sub Category   None
Servings   8
Preptime   70 min

Ingredients
1/4 cup unsalted butter, melted
1/2 cup brown sugar
6 canned slices pineapple
15-20 maraschino cherries
1 2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
 
3/4 cup brown sugar
1/4 cup sugar
1 egg, room temp
1/4 cup yogurt
1/2 cup buttermilk
1/4 cup pineapple juice (reserved from canned slices)
1 tablespoon vanills

Instructions
Preheat oven to 350F degrees. Prepare topping first. Place 1/4 cup of melted butter into a 9-inch pie dish or 9x2 inch round cake pan. Make sure it is a deep pan! Sprinkle with 1/2 cup of brown sugar. Top with pineapple slices and arrange cherries between the pineapple slices. See my photo for a visual. Set aside. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps - mixture will be gritty. Whisk in egg, yogurt, milk, pineapple juice, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.
Pour/spoon batter into prepared pan. Bake for at 40-48 minutes. Cover loosely with aluminum foil (loosely to avoid the top from sticking to the foil) at the 20 minute mark to avoid browning. Allow to cool for 10 minutes. Invert cake on top of a cake stand or a large serving plate. Slice and serve warm, room temperature, or even cold. Try serving with vanilla ice cream - it's a delicious combination. Cover cake and store for up to 3 days in the refrigerator.


Originally Submitted
2/19/2015





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