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Cherry Pineapple Upside Down Cake

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Ingredients
  Cake flour 1 1⁄4 Cup (20 tbs), sifted
  Baking powder 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs), softened (1 Stick)
  Granulated sugar 3⁄4 Cup (12 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Vanilla 1 Teaspoon
  Packed brown sugar 3⁄4 Cup (12 tbs)
  Canned crushed pineapple 20 Ounce (Drained)
  Canned pitted tart cherries 16 Ounce (Drained)
  Mint leaves 1 Tablespoon (For Garnish)
Directions

Preheat oven to 350°F.
Combine flour, baking powder and salt in medium bowl; set aside.
Beat together 1/4 cup butter and granulated sugar in large bowl until light and fluffy.
Blend in egg.
Add flour mixture alternately with milk, beating well after each addition.
Blend in vanilla.
Melt remaining 14 cup butter in 9-inch ovenproof skillet or 9-inch cake pan.
Stir in brown sugar.
If necessary, tilt skillet to cover bottom of skillet evenly with brown sugar mixture.
Top brown sugar mixture with pineapple.
Reserve a few cherries for garnish, if desired.
Spoon remaining cherries over pineapple; top with batter.
Bake 50 minutes or until wooden toothpick inserted in center comes out clean.
Cool cake in pan on wire rack 10 minutes.
Loosen edges and turn upside down onto cake plate.
Garnish, if desired.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Cake
Occasion: 
Christmas

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