Pineapple Upside Down Cake2014-10-18
- Yield : 1 - 9" round cake
- Prep Time : 20m
- Cook Time : 50m
- Ready In : 1:15 h
Simple ingredients, quick to make, and moist and flavorful, this pineapple upside down cake is sure to become a family favorite dessert.
Be forewarned – this only serves 2 LOL (I’m kidding – but you will want to eat the whole thing!!). It will not last!
- 5 tbsps butter
- 1 - 19 oz. can pineapple rings with juice
- 2/3 cup packed brown sugar
- 1/3 cup butter
- 1/2 cup sugar
- 1 egg
- 1 tsp. vanilla
- 1 1/3 cup all purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup walnuts or pecans, processed fine
- 1/2 cup pineapple juice
Preheat oven to 350 F. Drain pineapple and reserve juice.
Melt 5 tbsps. butter in 9" round cake pan and spread brown sugar evenly on top.
Arrange pineapple rings in pan, reserving 2 or 3 rings (I had 3 left over from mine). Chop up extra rings. Put aside.
In large bowl, cream butter and sugar for 1 minute. Add vanilla, egg, and chopped pineapple rings. Mix well. Put aside.
In another bowl, mix flour, salt, baking powder, and nuts together.
Alternate adding flour mix and pineapple juice to butter and sugar mixture.
Scoop batter over pineapple, level out gently using a spatula.
Bake 45 - 50 minutes. Let stand 5 minutes and invert.