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Ultimate Pineapple Upside-Down Cake
Ultimate Pineapple Upside-Down Cake

Ultimate Pineapple Upside-Down Cake

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
TOPPING:
1/2 stick unsalted butter
1/2 cup packed dark brown sugar
1 can (20 oz.) pineapple rings in juice
10-12 maraschino cherries
CAKE:
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/8 tsp ground nutmeg
1 stick unsalted butter, softened
1 cup sugar
2 eggs
1/2 cup 1% milk
1 tsp vanilla
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Let's Make It
1
Preheat oven to 350°F. FOR TOPPING; melt butter in a 13 x 9-inch pan on stovetop over medium heat. Remove from heat and stir in brown sugar. Drain pineapple ring, reserving 1/2 cup juice. Fit rings tightly into bottom of pan. Tuck a cherry in center of each ring.
2
FOR CAKE: In medium bowl, whisk flour, baking powder, salt and nutmeg. In large bowl, beat butter and sugar for 2 minutes. Add eggs, beat until blended. On low speed, beat in 1/2 the flour mix into the egg mix. Pour in reserved 1/2 cup pineapple juice, and the milk. Beat until blended. Beat in remaining flour mix, then vanilla. Spread batter into pan.
3
Bake for 40 minutes or until toothpick inserted in center comes out clean. Cool cake for 10 min. Place a large baking sheet over cake, carefully invert.
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