Description
Pineapple upside-down cake with brown sugar. From Alissa at Yummy Dishes.
Ingredients
Scale
- 1/2 cup (113g) butter, plus 1/2 cup for the batter
- 1 cup (200g) brown sugar
- 1 can (20 oz) pineapple rings, drained, juice reserved
- 7 maraschino cherries
- 1 1/2 cups (188g) flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (150g) sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 cup (120ml) pineapple juice
Instructions
- Heat the oven to 350°F (175°C). Melt 1/2 cup butter in a 9-inch or 10-inch ovenproof skillet. Stir in brown sugar. Arrange pineapple rings and cherries.
- Beat remaining butter and sugar. Beat in eggs and vanilla. Add flour mixture and juice in turns.
- Spread batter over the fruit. Bake 40 to 48 minutes until a pick comes out clean.
- Rest 5 minutes. Invert onto a plate while hot so the sugar does not stick.
Notes
A cast-iron skillet is the usual pan. A cake pan works if it can go on the stove to melt the butter.
- Prep Time: 20 minutes
- Cook Time: 48 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American