Pineapple Brown Sugar Pound Cake Upside Down
Blue Ribbon Recipe
If you like pound cake, you're going to love this light pineapple brown sugar pound cake. We loved the sweet and tartness from the pineapples. Serve with a dollop of whipped cream and it's a lovely dessert.
Rating:
★★★★★ 3 votes5
Comments:
Serves:
12 squares depending on size
Prep:
25 Min
Cook:
1 Hr 10 Min
Method:
Bake
Ingredients
-
2 cbrown sugar, firmly packed
-
1 cwhite sugar
-
1 c(2 sticks) unsalted butter
-
1/4 cvegetable shortening
-
5 largeeggs
-
1/2 Tbspbaking powder
-
3 ccake flour
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1 cmilk
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1 Tbsppure vanilla extract
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1 can(s)crushed pineapple, 15 oz
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1/4 cbrown sugar, firmly packed
-
1/2 stickbutter, unsalted butter
How to Make Pineapple Brown Sugar Pound Cake Upside Down
- Preheat oven to 350.
- Combine the brown and white sugar in the large bowl of your Kitchen Aid mixer.
- Then add the 2 sticks of soft butter and shortening. Beat until it is creamy.
- Add the eggs one at a time, beating well after each addition.
- In another large bowl, sift together the baking powder and flour 3 times.
- Add the flour mixture alternately with the milk, beginning and ending with the flour. Add the vanilla and combine.
- For this cake, you can use a 13 or 15-inch baking dish sprayed with Pam. In the oven melt the 1/2 stick of butter in the dish.
- Now add your pineapple and brown sugar.
- Pour your cake batter over pineapple mixture.
- Bake for 1 hour 10 minutes, more or less time depending on how your oven cooks. Test cake in the middle with a wooden skewer or toothpick.
- Remove from oven and let cool 10 or so minutes. Then loosen sides of cake with a knife. Place a cookie sheet over top of the cake & flip it carefully. Let cool or warm before slicing depending how you like your cake.
