Caramel Pineapple Upside-Down Cake
1. I usually already have all the ingredients hanging out in the pantry.
2. It takes about 30 minutes - from the time I prepare to the time I can eat.
3. It makes two cakes... One for me, and one for you. :)
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Melt the butter and brown sugar over medium heat. Whisk gently together until well blended and falls from whisk in ribbons.
Spray two 8" round cake pans with non-stick cooking spray well.
Pour the Caramel into the pans, swirl pan around for even coating. Place the drained pineapple into the caramel. (You can make a lovely design here... I am typically too impatient for that... but I do make sure the pineapple is evenly distributed.)
Set pans aside.
Remove cake from oven, and let cool for about 5 minutes.
Loosen cake from edges with a butter knife. Invert the cakes into pie plates. Some of the caramel will be absorbed into the cake, but it will also be very saucy - so be sure to invert onto a dish that has edges.
This cake is delicious warm - fresh from the oven with a scoop of ice cream... Hmmm-mmm!