Pineapple Upside-Down Cake Ii Recipe

Name: Pineapple Upside-Down Cake Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/2 cup unsalted butter, melted; 2/3 cup packed brown sugar; 3 cups fresh pineapple - peeled, cored and cut into 1 inch chunks; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 cup unsalted butter, softened; 2/3 cup white sugar; 2 eggs; 1 teaspoon vanilla extract; 3/4 cup milk

Servings: persons

1/2 cup unsalted butter, melted
2/3 cup packed brown sugar
3 cups fresh pineapple - peeled, cored and cut into 1 inch chunks
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup milk

1
Preheat the oven to 350 degrees F (175 degrees C).
2
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.
3
Sift together flour, baking powder, salt, and cinnamon.
4
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.
5
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup unsalted butter, melted, 2/3 cup packed brown sugar, 3 cups fresh pineapple - peeled, cored and cut into 1 inch chunks, 1 1/2 cups all-purpose flour, and more.

Yes, Pineapple Upside-Down Cake Ii falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pineapple Upside-Down Cake Ii

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