Tropical Upside-Down Cake
The upside-down cake became popular in the United States during the early 20th century, and the pineapple upside-down cake became one of the most iconic versions of this dessert.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 8 slice Pineapple slices
- 8 cherry Maraschino cherries
- 1 tablespoon Unsalted butter
- 1 cup Brown sugar
- 1.5 cup All-purpose flour
- 1.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 large Egg
- 0.5 cup Milk
Instructions
- Preheat the oven to 350°F (175°C).
- Melt the butter in a 9-inch round cake pan and spread it evenly.
- Sprinkle the brown sugar over the melted butter.
- Arrange the pineapple slices and maraschino cherries on top of the brown sugar.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream together the granulated sugar, vegetable oil, vanilla extract, and egg.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
- Pour the batter over the pineapple slices and spread it evenly.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes.
- Place a serving plate upside down on top of the cake pan and carefully flip it over to release the cake.
- Serve the tropical upside-down cake warm or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.