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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Upside Down Cake-Quick Pineapple Upside Down Cake Recipe

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This recipe for Upside Down Cake-Quick Pineapple Upside Down Cake is from Marie Elena & Jim's Family Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
TOPPING
3Tbsp butter melted
½ cup brown sugar tightly packed
9-10 slices canned pineapple in juice
20-25 maraschino cherries

CAKE BATTER
⅓ cup butter melted
½ cup brown sugar tightly packed
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
⅓ cup milk
¼ cup pineapple juice reserved from can
⅓ cup greek yogurt
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1¼ cups all-purpose flour
Directions:
Directions:
TOPPING: Pour melted butter in 9” round cake pan; sprinkle brown sugar over butter. Remove pineapple slices from can, reserving juices for later. Arrange 7 pineapple rings to cover bottom of pan. Cut some rings in half to line sides of pan. Place one maraschino cherry in center of each pineapple ring and in between each where there is a hole.

CAKE BATTER: Preheat oven to 350°. In bowl, whisk together melted butter, brown sugar & sugar. Add egg, vanilla, milk, pineapple juice & greek yogurt; whisk until combined. Stir in baking powder, baking soda & salt. Slowly add flour; mix until combined. Batter will be thick. Pour batter into pineapple-lined baking pan. Bake at 350 for 40-45 min
Gently run a knife around edges of pan to loosen cake. Top pan with a serving dish & invert the cake onto the serving dish. Leave the pan on top of the cake for 5-10 min to ensure all the brown sugar and butter syrup soaks into cake.

NOTES: For a 9x13 pan, double all ingredients. Bake at 350 for 40-45 min.

 

 

 

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