Name: Spicy Pineapple Upside Down Cake
Prep time: 15 min
Cook time: 15 min
Yield: 16
Ingredients: Dark brown sugar - 1 cup; Butter, melted - ½ cup; Pineapple rings, juice drained and reserved - 1 (15.25 ounce) can; Maraschino cherries, or more as needed - 8; All-purpose flour - 5 cups; Baking soda - 1 tablespoon; Ground ginger - 2 ½ teaspoons; Ground cinnamon - 2 teaspoons; Ground cloves - 1 teaspoon; Salt - 1 teaspoon; Butter - 1 cup; White sugar - 1 cup; Eggs - 2; Molasses - 2 cups; Hot water - 1 cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Pineapple Upside Down Cake

1. Dark brown sugar - 1 cup

2. Butter, melted - ½ cup

3. Pineapple rings, juice drained and reserved - 1 (15.25 ounce) can

4. Maraschino cherries, or more as needed - 8

5. All-purpose flour - 5 cups

6. Baking soda - 1 tablespoon

7. Ground ginger - 2 ½ teaspoons

8. Ground cinnamon - 2 teaspoons

9. Ground cloves - 1 teaspoon

10. Salt - 1 teaspoon

11. Butter - 1 cup

12. White sugar - 1 cup

13. Eggs - 2

14. Molasses - 2 cups

15. Hot water - 1 cup

How to cook deliciously - Spicy Pineapple Upside Down Cake

1. Stage

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

2. Stage

Pour the melted butter in a 9x13-inch baking dish, then sprinkle the brown sugar all around. Arrange the pineapple rings in a single layer in the baking dish, placing a maraschino cherry in the center of each ring. Set aside.

3. Stage

Combine the flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl. Beat 1 cup butter and the white sugar with an electric mixer in another bowl until light and fluffy. Beat in the eggs and molasses. Gradually stir the flour mixture into the liquid ingredients, alternating with the hot water and reserved pineapple juice, until just combined. Slowly pour the batter evenly into the prepared pan, being careful not to move the arranged pineapple slices.

4. Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool the cake in the pan completely on a wire rack. When the cake is cool, run a paring knife between the cake and the edge of the pan. Cover the cake pan with a plate, and invert it to tip the cake out of the pan and onto the plate.