Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

So I'm part of a Church Circle, the Mary Mags, and for our annual school auction we donated a Dessert of the Month to one lucky winner. This winner receives a different dessert each month for the entire year, and the ladies of our circle take turns making the desserts. February is my month, so I decided to make a homemade Pineapple Upside-Down Cake. I thought it turned out wonderful, although I didn't get to taste it. Boy was it hard for me to not test it last night as it came out of the oven!! I will definitely be making this again soon and keeping it around for me and the boys. :) Pics and recipe below.

1/4 cup butter
1/2 cup packed brown sugar
1 8-oz. can pineapple tidbits, drained
1/2 cup chopped pecans, toasted
1 1/3 cups all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground ginger
2/3 cup milk
1/4 butter, softened
1 egg
1 teaspoon vanilla

Preheat oven to 350 degrees. Place 1/4 cup butter in a 9 x 1 1/2-inch round cake pan. Place pan in oven until butter melts. Stir in brown sugar. Arrange pineapple and pecans on top; set aside.

In medium mixing bowl stir together flour, sugar, baking powder, salt and ginger. Add milk, 1/4 cup softened butter, the egg, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. Spread batter in prepared pan.

Bake for 30 - 35 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen sides of cake and invert onto plate. Cool for 30 minutes; serve warm.

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