Monday, May 18, 2020

Pineapple Upside Down Cake

Pineapple Upside Down Cake
Pineapple Upside Down Cake

Pineapple upside down cake is a favourite in our household. This recipe calls for fresh pineapples or canned pineapple rings. I didn't have either so I pineapple tidbits instead. It tasted great. Serve with whipping cream or ice cream for a special treat.

This recipe calls for buttermilk. If you don't have buttermilk simple stir in 1 tablespoon of fresh lemon juice into 3/4 cup milk and let stand for 10 minutes.

Pineapple Upside Down Cake

Serves 6

1/4 cup melted butter
2/3 cup brown sugar
2 cups fresh pineapple, cut into 1/2 chunks or canned pineapple rings
1 1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup sugar
1/3 cup butter
2 eggs
1 teaspoon vanilla
3/4 cup buttermilk

Preheat oven to 350°F. Line 8"x8" square cake pan with parchment paper. Melt 1/4 cup butter in a small sauce pan over medium-low heat. Add brown sugar and stir until blended. Spoon into prepared cake pan. Spread pineapple evenly on top of brown sugar mixture.

In a small bowl, mix together flour, baking powder, baking soda and salt. In a medium-sized bowl beat together the sugar and 1/3 cup butter. Add eggs and beat until fairly thick. Add vanilla. Add the flour mixture to the egg mixture and butter mixture, alternating with the buttermilk. Spoon on top of the pineapple and bake for 40 minutes or until tester comes out clean.

pineapple upside down cake
Pineapple Upside Down Cake

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