Pineapple Upside Down Cake
"This classic cake, with its moist, flavorful topping of pineapple rings and cherries (nuts optional), has been an American favorite for at least 80 years. It became popular after a Dole engineer invented a machine, in 1911, that would slice that company's signature product — pineapple — into perfect rings. This particular recipe, baked in a 9" round cake pan, makes a thin layer of cake topped with perfectly spaced pineapple rings. Baking in an 8" pan would yield a taller cake, but the rings would be crowded together. Either way, the cake is buttery, brown sugary, and VERY tasty...."
INGREDIENTS
•
1 1/4 cup butter
•
1 1/2 cup light brown sugar, firmly packed
•
1 1/4 teaspoon ground cinnamon
•
1 1/4 teaspoon ground ginger
•
1 20-ounce can pineapple rings in juice, drained
•
1 candied red cherries or maraschino cherries
•
1 diced pecans or walnuts, optional
•
1 3 tablespoons butter
•
1 3/4 cup sugar
•
1 1 large egg
•
1 1/2 teaspoon salt
•
1 1 3/4 teaspoons baking powder
•
1 1 teaspoon vanilla extract
•
1 1/8 teaspoon coconut flavor, optional
•
1 1 1/3 cups King Arthur Unbleached All-Purpose Flour
•
1 1/2 cup milk
•
1 1/4 cup butter
•
1 1/2 cup light brown sugar, firmly packed
•
1 1/4 teaspoon ground cinnamon
•
1 1/4 teaspoon ground ginger
•
1 20-ounce can pineapple rings in juice, drained
•
1 candied red cherries or maraschino cherries
•
1 diced pecans or walnuts, optional
•
1 3 tablespoons butter
•
1 3/4 cup sugar
•
1 1 large egg
•
1 1/2 teaspoon salt
•
1 1 3/4 teaspoons baking powder
•
1 1 teaspoon vanilla extract
•
1 1/8 teaspoon coconut flavor, optional
•
1 1 1/3 cups King Arthur Unbleached All-Purpose Flour
•
1 1/2 cup milk
Comments & Reviews
Just A Pinch Sweepstakes