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Recipe courtesy of B. Smith
Pineapple Upside-Down Cake
- Level: Intermediate
- Total: 1 hr 55 min
- Prep: 5 min
- Inactive: 20 min
- Cook: 1 hr 30 min
- Yield: 10 to 12 servings
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- Level: Intermediate
- Total: 1 hr 55 min
- Prep: 5 min
- Inactive: 20 min
- Cook: 1 hr 30 min
- Yield: 10 to 12 servings
Ingredients
Topping:
Cake:
Directions
- Preheat oven to 350 degrees F. Grease sides of a 9 by 3-inch round baking pan with nonstick cooking spray or butter.
- For topping: Beat the melted butter and brown sugar together in a small bowl. Spread mix over the bottom of prepared baking pan. Arrange 6 pineapple slices around the edge of the pan and 1 in the middle. Place a cherry in the middle of each ring, and the rest between slices at the edges.
- For the Cake: Stir together flour, baking powder, baking soda, salt, ginger and cloves in a large bowl. In another large bowl, beat together the butter and the sugar until light and fluffy. Beat in the eggs 1at a time. Using a spatula, alternately fold in the flour mixture and the heavy cream and pineapple juice until blended. Spread batter over the pineapple slices and bake for 1 hour or until a toothpick inserted in center comes out clean.
- Cool in pan for 5 minutes. Then run a metal spatula around the edge to loosen cake, invert a serving plate over the cake pan, and turn cake and plate over together. Remove cake from the pan, and serve the cake warm, with whipped cream.
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