Pineapple Upside-Down Cake

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Topping

cup unsalted butter, melted
firmly packed brown sugar
7 canned pineapple slices
Maraschino cherries

Mix melted butter and brown sugar in bowl. Spread on the bottom of a 9" round baking pan. Arrange pineapple slices on bottom of pan, on top of sugar mixture. Place a cherry in the center of each pineapple slice, and then distribute cherries in spaces between pineapple slices.

 Cake

cup butter
1 cup sugar
cup heavy whipping cream
cup pineapple juice (from pineapple slices)
2 cups all purpose flour
2 teaspoons baking powder
teaspoon baking soda
teaspoon salt
1 teaspoon ginger
teaspoon ground cloves

Cream butter and sugar. Add eggs, one at a time, mixing well after each. Sift together dry ingredients. Use a spatula to fold in dry ingredients, alternating with whipping cream and pineapple juice. Mix until well blended. Spread batter over pineapple slices. Bake cake for one hour at 350 degrees, or until a toothpick inserted in the center comes out clean.

Let cake cool for 10 minutes. Run metal spatula around edge of cake to loosen. place a plate on top of the cake pan, and invert cake over serving dish. Remove cake pan. Serve slices of cake with whipped cream.

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