Pineapple Upside-Down Cake II Best Dishes

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Pineapple Upside-Down Cake II

"This recipe became given to me through a great friend in Hawaii. She constantly uses clean pineapple, the stop product is scrumptious. Very yummy served with ice cream or whipped cream as an accompaniment."

Ingredients :

1/2 cup unsalted butter, melted
2/3 cup packed brown sugar
3 cups sparkling pineapple - peeled, cored and reduce into 1 inch chunks
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
half teaspoon salt
half of teaspoon floor cinnamon
1/2 cup unsalted butter, softened
2/three cup white sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup milk

Instructions :

Prep :	Cook : 8M	Ready in :

Preheat the oven to 350 stages F (175 stages C).
In a small bowl stir together the melted butter and the brown sugar; unfold the mixture evenly in a nicely buttered nine inch spherical cake pan. Pat the pineapple very dry between numerous sheets of paper towel, and arrange it evenly on top of the sugar aggregate.
Sift together flour, baking powder, salt, and cinnamon.
In a huge mixing bowl, cream the softened butter with the sugar till the mixture is mild and fluffy. Add the eggs, one by one, beating properly after every addition. Stir within the vanilla. Add the flour combination in three parts alternately with the milk, beginning and finishing with the flour mixture. Beat nicely after every addition. Spread the batter lightly into the prepared pan.
Place the cake within the middle of the oven. Bake for forty five to fifty five mins, or until a tester comes out smooth. Let the cake cool within the pan on a rack for 15 mins. Run a thin knife around the edge, and invert the cake onto a plate. Serve the cake warm or at room temperature.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, cook dinner it evenly, and make clean-up simpler.

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