Pineapple Upside Down Cake
Moist, tender Pineapple Upside Down Cake!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 200 g pineapple slices (about 2-2.5 cups cubed or half a cored pineapple)
- 4 tbsp butter melted and cooled
- 1/2 cup brown sugar
- pinch of salt
- 1 2/3 cup flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 stick butter (half a cup at room temperature)
- 2/3 cup sugar
- 2 eggs
- 2/3 cup milk
- 1 tsp vanilla extract or a few drops lemon or orange extract
Instructions
- 1
Preheat the oven to 350 F
- 2
Spread the melted butter on the bottom of the pan and use a brush or clean fingers to grease the sides as well
- 3
Sprinkle the brown sugar over the butter
- 4
Arrange pineapple chunks or slices. I cut my slices about 1/4 inch thick.
- 5
Cream room temp butter and sugar till light and fluffy.
- 6
Add the eggs one by one, beat for about a minute after each addition.
- 7
Pour in the extract you are using and beat for another 30 seconds.
- 8
Alternately mix in your dry ingredients and milk in 2-3 batches just until the ingredients are used up and a cohesive batter is formed.
- 9
Bake for 40-45 minutes depending or until a toothpick inserted in the middle comes out clean.
- 10
Cool for 10-15 minutes before inverting on to your serving plate.
- 11
Absolutely divine warm.