Pineapple Brown Sugar Pound Cake Upside Down
Rating:
★★★★★ 1 vote
Comments:
Serves:
12 squares depending on size
Prep:
25 Min
Cook:
1 Hr 10 Min
Method:
Bake
Ingredients
- 2 c
- brown sugar, firmly packed
- 1 c
- white sugar
- 1 c
- 2 sticks unsalted butter
- 1/4 c
- veg. shortening
- 5 large
- eggs
- 1/2 Tbsp
- baking powder
- 3 c
- cake flour
- 1 c
- milk
- 1 Tbsp
- pure vanilla extract
- 1 can(s)
- 15oz. crushed pineapple
- 1/4 c
- brown sugar, firmly packed
- 1/2 stick
- butter, unsalted butter
How to Make Pineapple Brown Sugar Pound Cake Upside Down
- 1Preheat oven to 350. Cake-Combine the brown & white sugar in you large bowl of your kitchen aid mixer. Then add the 2 sticks of soft butter and shortening and beat until is is creamy.
- 2Add 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 and add the vanilla and combine.
- 3For 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 and 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 knife place cookie sheet over top of cake & flip it carefully. Let cool or warm before slicing depending how you like your cake.
