Pineapple Upside-Down Cake III
Ingredients:
1/4 cup unsalted butter, melted
1 cup packed brown sugar
7-8 pineapple rings canned or fresh
10-12 maraschino cherries
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
2/3 cup milk
2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
Instructions:
Preheat oven to 350F 175C.
Pour melted butter into a 9-inch round cake pan, then sprinkle brown sugar evenly over it.
Arrange pineapple rings in the pan and place a cherry in the center of each pineapple ring.
In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
Mix in the vanilla extract, then gradually add flour, baking powder, salt, and milk, mixing until the batter is smooth.
Pour the batter over the pineapple and cherries, spreading evenly.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool for 10 minutes before carefully inverting onto a serving plate.
Serve and enjoy the sweetness of this perfectly fruity dessert!
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