Tuesday, April 3, 2012

Pineapple upside-down cake

With warmer weather around here my family has been asking for me to make this cake.  I had made it for my husband's open house at work and there was not any leftover. If you make it and like it please let me know.

2 tablespoons butter
1/3 cup packed brown sugar
1 8-ounce can pineapple slices,,
      drained and halved
4 maraschino cherries, halved
1 1/3 cups all-purpose flour
2/3 cup of sugar
2 teaspoons of baking powder
2/3 cup of milk
1/4 cup of butter softened
1 egg
1 teaspoon of vanilla

In a bowl combine flour, sugar, and baking powder. Add milk, 1/4 cup butter, egg, and vanilla. Mix until combined and well blended. Set aside.  Melt 2 tablespoons of butter in a 9x1 1/2-inch round baking dish. Stir in brown sugar and 1 tablespoon of water. Arrange pineapple and cherries in pan. Spoon batter into pan. Bake in 350 degree oven for 30 minutes or until toothpick inserted near the center comes out clean. Let cool 5 minutes and then loosen the sides and invert onto a plate.

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