Tuesday, June 28, 2016

Pineapple Upside Down Cake

I love pineapple.  Especially in the summer time.  It's such a great refreshing fruit.  It's great in drinks, food, grilled, and in dessert. 

I have been wanting to make a pineapple upside down cake for a long time.  Why?  Because I LOVE PINEAPPLE!

  • 1/4 cup unsalted butter, melted
  • 1/2 cup packed brown sugar
  • sliced can pineapple
  • maraschino cherries
  • 1 2/3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 3/4 brown sugar, packed
  • 1/4 cup sugar, granulated
  • 1 egg, large room temperature
  • 1/4 cup yogurt
  • 1/2 cup whole milk
  • 1/4 cup pineapple juice (reserved from the canned pineapple)
  • 1 tablespoon vanilla extract
  1. Preheat oven to 350F
  2. Please 1/4 cup of melted butter into a 9 inch pie dish.  Make sure the pie dish is at least 2 inches deep.  Sprinkle with 1/2 cup of brown sugar.  Top with pineapple slices and arrange cherries between the pineapple slices.  Set aside.
  3. In a medium bowl, mix together flour, baking powder, baking soda, and salt.  Set aside. 
  4. In a large bowl, whisk the melted butter and sugars.  Whisk in egg, yogurt, milk, pineapple juice, and vanilla extract until combined. 
  5. Slowly mix in dry in dry ingredients.  Do no over mix.  Batter will be thick.
  6. Pour or spoon batter into prepared pan.  Make sure batter is not overflowing.  Bake for 40-48 minutes.  Cover with aluminum foil at the 20 minute nark to avoid browning.  Allow to cool for about 10 minutes. 
  7. Invert cake on top of a cake stand or a large serving plate. 
El Husbee and I ate this cake served over vanilla ice cream.  This cake is good served warm, room temperature or out of the refrigerator.

I did end up with some extra batter so I made cupcakes with them for Baby Girl. 

Keep baking friends!

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