Tuesday, October 27, 2009
I made pineapple upside down cake for my family the other day. My husband loved it! My oldest said it was great, as long as there was no pineapple, lol! I thought I would share the recipe I used with y'all.
Pineapple Upside Down Cake
1/4 cup butter/ margarine
1/2 cup light brown sugar
1 large can pineapple rings , drained (I save the juice for later)
7-13 cherries, if you like (I don't like them)
2 large eggs
1/3 cup vegetable oil
1 cup sugar
1/2 cup milk
2 teaspoons vanilla
1 1/2 cups all purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 350 degrees
Since it's upside down, you'll start with topping.
Melt butter and pour it in the pan. (I used a round cake pan)
Sprinkle the brown sugar over the butter, put pineapple rings on top of brown sugar.
Place the cherries inside of pineapples and wherever else you may want, then set to the side.
Now, we'll make the batter.
In a medium bowl, beat the eggs.
Next, add the vegetable oil, then the sugar.
Blend in the milk and vanilla,
Then add the flour, baking powder, and salt.
Now, pour the batter over the topping that's already in the cake pan.
Bake for about 45 minutes or until toothpick comes out clean.
Cool for about 10 minutes, then flip onto cake plate.
I like to use the juice that was drained from the can to pour over the cake. If you do, don't pour too much, it will make it too soggy.