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Change this recipe by using peaches instead of pineapple.
Drain canned peaches (packed in juice not syrup). Cut peaches in half and arrange as you would pineapple.
This recipe makes 12 servings, so be careful when cutting the cake!
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| Pineapple Upside Down Cake |
Ingredients
(12 servings - 170 calories per serving)
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| 1 can (8 oz) |
pineapple slices (juice-packed) |
| 1/4 cup |
butter |
| 1/2 cup |
packed brown sugar |
| 1 dozen |
maraschino cherries (stemless) |
| 1 cup |
cake flour |
| 1/2 cup |
granulated sugar |
| 1 tsp |
baking powder |
| 1/4 tsp |
salt |
| 1/4 cup |
butter (room temperature) |
| 1/2 cup |
milk |
| 1 |
egg |
| 1/2 tsp |
vanilla |
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- Preheat oven to 375 degrees.
- Drain pineapple and cut slices into halves.
- Set aside.
- Place 1/4 cup butter in an 8-inch square baking pan.
- Place in oven to melt butter.
- Remove from oven and sprinkle brown sugar over the melted butter.
- Arrange pineapple slices and cherries over the brown sugar.
- In a large mixing bowl, combine cake flour, sugar, baking powder, salt, 1/4 cup softened butter, milk, egg, and vanilla.
- Beat with electric mixer on medium setting until batter is smooth.
- Pour batter over pineapple and cherries in cake pan.
- Bake for 30-35 minutes or until cake is golden brown and pulled away from the edges of the pan.
- Remove from oven.
- Let stand 5 minutes.
- Run knife around edges of pan.
- Invert cake onto serving plate.
- Serve warm or cold.
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