Ingredients: |
Ingredients: Topping
- 1/4 cup salted butter, melted
- 1/2 cup brown sugar
- 10 pineapple slices, patted dry
- maraschino cherries
Vanilla Cake
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 2 large eggs, room temperature, if possible
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup whole milk, room temperature preferred
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Directions: |
Directions:1. Preheat oven to 350ºF.
2. Pour melted butter in 9.5-10" pie plate or deep cake pan, make sure it entirely
covers the bottom of the pan and use spoon or spatula to grease the sides of the
pan. (1/4 cup salted butter)
3. Sprinkle brown sugar evenly over butter mixture. Arrange pineapple slices over the
bottom of the pan, slice leftover slices in half and arrange up the sides of the pan.
(1/2 cup brown sugar, 10 pineapple slices)
4. Place cherries in the center of pineapple rings and as desired in empty spaces.
5. To prepare vanilla cake, beat butter and sugar in medium-sized bowl until creamy
and well-combined. (1/2 cup unsalted butter, 3/4 cup granulated sugar)
6. Add eggs, beating one at a time until combined.
7. Stir in vanilla extract.
8. In a separate bowl, whisk together flour, baking powder, and salt.
9. Alternate adding flour and milk to the wet ingredients, starting and ending with
flour and mixing until just combined after each addition.
10.Pour batter evenly over prepared cake pan over the pineapple/cherry layer.
11.Bake at 350º F for 30 minutes. At the 30 minute mark, loosely cover with foil and
continue to bake for another 15 minutes, until a toothpick inserted in the center
comes out mostly clean with few crumbs (total cook time for cake will be 45
minutes)
12.Allow to cool for 10-15 minutes and then carefully invert cake onto serving platter,
careful, it will be very hot!)
13. Allow to cool before cutting and enjoying, but don't wait too long as this cake
tastes best warm from the oven. |
This recipe for Pineapple Upside Down Cake is from