Pineapple Upside-Down Cake
Pineapple Upside-Down Cake is an impressive dinner. Made with 3 tbsp. butter or margarine, 1/2 c. brown sugar, packed, 7 pineapple slices, well drained, 7 maraschino cherries, drained and 1/4 c. pecan halves, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Melt 3 tablespoons butter in a 9-inch layer pan. Spread butter evenly. Sprinkle brown sugar over butter. Arrange fruits and nuts in sugar mixture.
Mix 1/3 cup butter with granulated sugar until creamy. Add egg and vanilla. Beat well.
Mix flour, baking powder and salt thoroughly. Add to creamy mixture alternately with pineapple liquid. Spread batter over fruit in pan.
Bake at 350Β° for 35 minutes or until cake springs back with touched lightly. Cool a few minutes in the pan.
Loosen cake from sides of pan and invert on serving plate.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment