Food & Wine
Pineapple upside down cake
These tropical, sweet inverted cakes will turn your dessert upside down.
Ingredients:
- 800g of pineapple chunks in juice
- ⅓ cup of brown sugar
- ⅓ cup of flour
- ¾ cup of sugar
- ½ teaspsoon of baking powder
- ¼ teaspoon of salt
- ¼ cup of butter, ⅓ cup of butter
- ½ cup of pineapple juice (from can)
- 1 egg
- ½ teaspoon of vanilla extract
Method:
- Preheat oven to 180 degrees Celsius.
- Spray a 12-cup muffin tray with cooking spray.
- After draining pineapple chunks (saving half a cup) let drain over paper towels.
- Melt one-third cup of butter and stir with brown sugar.
- Pour butter and brown sugar mix into each muffin cup.
- Arrange pineapple on top.
- In a large bowl, mix together flour, sugar, baking powder and salt.
- Add butter and pineapple juice and mix together until smooth.
- Add vanilla and egg and combine.
- Layer over pineapple and sugar in muffin cups.
- Bake until cooked through, for about 23 to 26 minutes.
- Remove and let cool.
- Loosen cakes with a knife, then flip onto wire rack.
- If desired, top with whipped cream and maraschino cherries.
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