Pineapple Upside-Down Cake
This update, on a classic, uses fresh chopped pineapple and a simple homemade cake batter. The fruit caramelizes on the bottom and is inverted to serve.
Servings 6
Calories 411kcal
Ingredients
- 3 tbsp butter
- ½ cup packed brown sugar
- 1½ cups chopped fresh pineapple
- 1 cup flour
- ¾ cup white sugar
- 4 tbsp coconut butter or shortening
- ½ cup milk
- 1 tsp baking powder
- ¼ tsp salt
- 1 egg
Instructions
- Preheat oven to 350° F.
- Melt butter in 9-inch oven proof frying pan or 9 x 9 inch oven proof dish.
- Sprinkle with brown sugar.
- Top with pineapple pieces.
- In a mixing bowl, beat the remaining ingredients for 30 seconds on low, then 3 minutes on high.
- Pour mixture over the pineapple then bake for about 40-45 minutes or until a knife inserted in the centre comes out clean.
- Immediately invert onto a serving plate but let the frying pan cover the cake for about 5 minutes.
Notes
You can garnish with maraschino cherries or canned sweet cherries along with the pineapple.