If you need a delightful dessert to take to a family function or company party this pineapple upside down cake is a real winner. Now, the recipe does not call for maraschino cherries but as you can see from my picture, I added them to the holess of the pineapples. I mean, what’s a pineapple upside down cake without maraschino cherries? I love those little red things and they make the cake look gorgeous! What do you think?
Sticky brown sugar topping? Rich butter cake? Uh, yeah, I’m all in. Sign me up, please.
Ingredients
Topping:
300 grams can Dole pineapple in syrup
60 grams Land O Lakes butter
2 tbsp Mountain Ridge honey
220 grams Domino brown cane sugar
Optional: Maraschino cherries
butter cake:
170 grams Gold Medal flour
1 tsp Clabber Girl baking powder
1/8 tsp Morton salt
125 grams butter, unsalted at room temperature
250 grams Domino granulated sugar
2 Eggland’s Best eggs
1 tsp McCormick vanilla extract
1/2 cup whole TruMoo milk at room temperature
Instructions
Preheat oven to 350F, Butter a 23cm round cake pan.Line with parchment paper and butter the paper.NO NEED TO FLOUR.Topping:
In a saucepan over a medium heat, combine butter, honey, and brown sugar. Heat, stirring till all melt and the mix is smooth about 6 minutes.Pour mixture in the prepared pan.tilt the pan so that caramel cover all the surface.
Arrange pineapple slices over the edge and one in the center.Press lightly.Set aside.
Cake:
In a bowl, cream butter and sugar for 3 minutes till light and fluffy.Add eggs one at a time.Each should be beaten for 1minute.Add the vanilla and beat again scrapin the bowl sides with a rubber spatula.
Sift together the flour, baking powder, and salt and add one-third to butter mixture and beat.Add one-third of the milk and beat on low speed.Continue alternately adding the ingredients in the same manner ending with the last third of the flour mixture.SO IMPORTANT.
Pour the batter over the pineapple slices and spread it evenly leveling the top.
Bake for 55-60 minutes till springy to the touch and a toothpick inserted in the center comes out clean.
Transfer to a wire rack and cool for 5 minutes.Flip it on a serving dish.Served warm or cold.
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Quick Tip: This cake can be served either warm or cold but I prefer it to be warm.
Enough with the grams nonsense do not want to look up the measurements
I am old school and i don’t understand all the gram measurements. This cake sounds great but like i said i don’t understand.
Some of our contributors are from Europe so that’s why the recipe shows grams. Google has plenty of measurement translators 🙂