Ingredients: |
Ingredients: Pineapple Cake Batter
1 1/2 cups Whole Wheat Pastry Flour Or All Purpose Flour
6 tablespoons Butter, Cold Sliced 1 Tablespoon Pieces
1/2 cup Brown Sugar
1/2 cup Granulated Sugar
2 whole Eggs
2 teaspoons Pure Vanilla Extract
2 teaspoons Baking Powder
1/4 teaspoon Salt
1/2 cup Pineapple Puree (Place remaining 1/4 Whole Fresh Pineapple into Blender Or Food Processor and Process Until smooth, Measure)
2 tablespoons Milk
Pineapple Caramel Topping
3/4 whole Fresh Pineapple, Core Removed And Sliced Into 1/2" Thick Slices
6 tablespoons Butter
3/4 cup Brown Sugar
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Directions: |
Directions:Pineapple Cake Batter:
Preheat oven to 350 degree's. Heavily butter a 9" by 2" deep cake pan. Set pan aside.
In a mixer fitted with a paddle attachment add butter and both sugars.
Beat on medium until light and fluffy.
Add eggs, and mix till combined. Add vanilla, pineapple puree, baking powder, and sea salt. Beat on medium until light and fluffy.
Add all of the flour. Mix until just barely combined on low ( you should still see flour). Add the milk and mix until fully combined. Set aside.
Pineapple Caramel Topping
In a heavy duty pan add butter, and brown sugar. Stir until combined. Cook over medium heat, stirring until sugar becomes smooth.
Pour hot sugar mixture into well buttered pan. Top with pineapple slices.
Cover with cake batter and place into preheated oven.
Cook for 45 minutes or until a wooden toothpick comes out clean.
Allow cake to cool 8 minutes in pan before inverting onto a cake plate.
Enjoy warm or at room temperature with a scoop of vanilla ice cream. |
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