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Pineapple Upside-Down Cake Recipe

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This recipe for Pineapple Upside-Down Cake, by , is from The Cordero Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Allisa Benjamin

Category:
Category:

Ingredients:  
Ingredients:  
Topping
1/4 (1/2 stick) cup unsalted butter
1/2 cup packed dark-brown sugar
1 can (20 ounces) pineapple rings in juice
10 to 12 maraschino cherries

Cake
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/8 tsp ground nutmeg
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 eggs
1/2 cup milk
1tsp vanilla extract

Directions:
Directions:
1. Heat oven to 350. For the topping: Melt butter in a 13 x 9-inch metal baking pan on a stovetop over low heat. Remove from heat and stir in brown sugar. Drain pineapple rings, reserving 1/2 cup of juice. Fit rings tightly into bottom of pan; you will need 10 to 12. Save any extra rings for snacking. Tuck a maraschino cherry in center of each ring.

2 Cake: In a medium-sized bowl, whisk flour, baking powder, salt and nutmeg. In a large bowl, beat butter and sugar for 2 minutes. Add eggs; beat until blended. On low speed, beat in half the flour mixture. Pour in reserved 1/2 cup pineapple juice and the milk; beat until blended. Beat in remaining flour mixture, then vanilla.

3. Spread the batter into pan. Bake at 350 for 40 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on a rack for 10 minutes. lace baking sheet over cake; carefully invert. If any pineapple or cherries stick to pan, gently replace on cake top.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20mins; Bake 40mins

 

 

 

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