Pineapple Upside Down Cake

May 13, 2007 Posted by admin in Cooking
  • 4 Tablespoons butter
  • 1 cup dark brown sugar
  • 1/4 cup pineapple juice
  • 5-7 pineapple rings (or you could use tidbits artfully arranged)
  • 1/2 cup milk
  • 8 Tablespoons butter (they get used for different parts)
  • 1 egg
  • 1 1/2 Cup flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup sugar

Preheat oven to 400.

Get a cake pan and put it on the stove at medium low heat. Melt the 4 tablespoons of butter inside the pan. Then add the brown sugar until it’s melted. Turn off the burner and then mix in the pineapple juice until it’s an even mixture. Arrange the pineapple rings in the bottom of the pan in one layer.

Melt the 8 tablespoons of butter (about 1 minute in the microwave) in a bowl, stir in the milk and egg, and beat well.

In another bowl, add all the dry ingredients and stir. Combine the two bowls and stir until even.

Pour the mixture in the bowl over the pineapples in the cake pan and spread it evenly in the pan (it’ll be hard to do).

Bake for 35 minutes. Let it cool in the pan for about 10 minutes, maybe even longer. Gently separate the cake from the edges of the pan. The next part is the flipping, which can be tricky. The easiest way is to place a plate upside down on top of the pan. Pick up the two together, and flip it over so the plate is right side up, the cake pan is upside down, and the cake is sitting on the plate with the pineapples facing up.

 

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