PINEAPPLE UPSIDE DOWN CAKE
1/4 c. butter
1/2 c. packed brown sugar
1 c. cake flour
1/2 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 c. butter, softened
1/2 c. milk
1 egg
1/2 tsp. vanilla
1 can pineapple slices in syrup
maraschino cherries (as many as pineapple slices used)
Use an 8" square or round pan. Drain can of pineapple, saving the syrup.
Place butter in 8" pan, melt in the oven while preheating to 375°F.
Sprinkle brown sugar over melted butter. Arrange whole pineapple slices and cherries (with cherries in centers of pineapple slices) over the brown sugar in pan. Cut some of the remaining pineapple slices into half circles, then line the sides of the pan with them (standing up).
In a bowl, combine cake flour, sugar, baking powder, salt, softened butter, milk, egg, vanilla and 2 tablespoons of the pineapple syrup.
Pour batter into the pan being careful not to disturb the pineapples and cherries.
Bake at 375°F for 30 to 35 minutes or until cake is golden and has pulled away from the edges slightly.
Remove from oven and allow to stand for a few minutes to set and then turn it upside down onto a serving dish. Serve while still warm
2007-08-24 13:44:50 · 12 answers · asked by katlyn s 2 in Food & Drink ➔ Cooking & Recipes
You're good to go--this a typical upside down cake recipe--what's the question?
2007-08-28 13:41:14 · answer #1 · answered by Bromeliad 6 · 0⤊ 0⤋
I used to always make it with a basic sponge recipe (eggs/flour/milk oil/sugar/lemon rind) and drained the slices and put them at the bottom of the pan.
When the cake was cooled I would flip it and then poke the top with a knife and poured over the remaining juice from the can, as much as it would "take" actually with a spoon. I'd put it in the fridge and served it the next day. It would be really MOIST done that way.
2007-08-24 22:15:30 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Check your oven. Sometimes if the oven is not quite right you don't get the right results. Try 350 degrees for a little longer cooking time and let it sit for 10 - 15 minutes. the cake should feel springy to touch when done and if you stick a toothpick in it the pick should come out clean - not wet. A little extra brown sugar might also help with the liquid absorption. I swear by the heavy iron skillet to cook it in.
2007-08-24 21:00:50 · answer #3 · answered by eei59aasd 3 · 1⤊ 0⤋
Sounds like mine, but I bake it in a cast iron skillet.
2007-09-01 15:40:12 · answer #4 · answered by curious connie 7 · 0⤊ 0⤋
Sounds Great!
Did it taste good?
2007-08-24 21:07:03 · answer #5 · answered by Anonymous · 0⤊ 0⤋
good cake mate
2007-09-01 16:03:43 · answer #6 · answered by nickson faction 7 · 0⤊ 0⤋
What is your question? Did I miss something?
2007-08-30 17:45:19 · answer #7 · answered by TABYS 6 · 0⤊ 0⤋
sounds good to me. try it another time.
2007-08-24 21:13:45 · answer #8 · answered by Tivogal 6 · 0⤊ 0⤋
Was it a secret?
2007-08-30 21:07:11 · answer #9 · answered by Amy 2 · 0⤊ 0⤋
Yes. It is.
2007-08-29 16:00:41 · answer #10 · answered by R P 3 · 0⤊ 0⤋