Recipe courtesy of B. Smith
Pineapple Upside-Down Cake
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 536
- Total Fat
- 24
- Saturated Fat
- 15
- Carbohydrates
- 76
- Dietary Fiber
- 2
- Sugar
- 49
- Protein
- 6
- Cholesterol
- 113
- Sodium
- 346
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
Ingredients
Topping:
1/4 cup unsalted butter, melted
1/2 cup firmly packed light brown sugar
7 slices canned pineapple (reserve 1/2 cup juice for cake)
13 candied cherries
Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1/2 cup heavy cream
1/2 cup reserved pineapple juice
Directions
- Preheat oven to 350 degrees. Grease sides of a 9 9 by 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 1 at 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 pan, and serve the cake warm, with whipped cream.