Name: Pineapple Upside-Down Cake II
Yield: 8
Ingredients: Unsalted butter, melted - ½ cup; Packed brown sugar - ⅔ cup; Fresh pineapple - peeled, cored and cut into 1 inch chunks - 3 cups; All-purpose flour - 1 ½ cups; Baking powder - 1 ½ teaspoons; Salt - ½ teaspoon; Ground cinnamon - ½ teaspoon; Unsalted butter, softened - ½ cup; White sugar - ⅔ cup; Eggs - 2; Vanilla extract - 1 teaspoon; Milk - ¾ cup

Recipe information

Cooking:

Servings per container:

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More details

Ingredients for - Pineapple Upside-Down Cake II

1. Unsalted butter, melted - ½ cup

2. Packed brown sugar - ⅔ cup

3. Fresh pineapple - peeled, cored and cut into 1 inch chunks - 3 cups

4. All-purpose flour - 1 ½ cups

5. Baking powder - 1 ½ teaspoons

6. Salt - ½ teaspoon

7. Ground cinnamon - ½ teaspoon

8. Unsalted butter, softened - ½ cup

9. White sugar - ⅔ cup

10. Eggs - 2

11. Vanilla extract - 1 teaspoon

12. Milk - ¾ cup

How to cook deliciously - Pineapple Upside-Down Cake II

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

In a small bowl stir together the melted butter and the brown sugar; spread the mixture evenly in a well buttered 9 inch round cake pan. Pat the pineapple very dry between several sheets of paper towel, and arrange it evenly on top of the sugar mixture.

3. Stage

Sift together flour, baking powder, salt, and cinnamon.

4. Stage

In a large mixing bowl, cream the softened butter with the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Add the flour mixture in three parts alternately with the milk, beginning and ending with the flour mixture. Beat well after each addition. Spread the batter evenly into the prepared pan.

5. Stage

Place the cake in the middle of the oven. Bake for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes. Run a thin knife around the edge, and invert the cake onto a plate. Serve the cake warm or at room temperature.