Pineapple Upside Down Cake
- Number of Servings: 12
Ingredients
1 cup butter, softened2/3 cup packed brown sugar 1 can (20 oz) sliced pineapple1-1/2 cups all-purpose flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 2/3 cup white sugar 2 eggs 1 teaspoon vanilla extract 3/4 cup milk
Preheat the oven to 350 degrees F. Butter the sides of a large cast iron skillet. Slightly melt 1/2 cup of butter over medium high heat in the skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, pat the pineapple very dry between several sheets of paper towel and arrange around the bottom of the pan, one layer deep.
Sift together flour, baking powder, salt, and cinnamon.
In a large mixing bowl, cream the remaining 1/2 cup 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.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user TOLLEAN.
Sift together flour, baking powder, salt, and cinnamon.
In a large mixing bowl, cream the remaining 1/2 cup 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.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user TOLLEAN.
Nutritional Info Amount Per Serving
- Calories: 321.8
- Total Fat: 16.4 g
- Cholesterol: 73.5 mg
- Sodium: 296.8 mg
- Total Carbs: 46.0 g
- Dietary Fiber: 1.0 g
- Protein: 3.3 g