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Upside Down Pineapple Cake

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Ingredients
  Butter 3 Tablespoon
  Pineapple 19 Ounce, sliced
  Cherries 1⁄4 Cup (4 tbs)
  Almonds 1⁄2 Cup (8 tbs)
  Coconut 1⁄2 Cup (8 tbs), grated
  Brown sugar 1⁄2 Cup (8 tbs)
  Milk 3 Tablespoon
  Ground ginger 1⁄4 Teaspoon
  Butter 1⁄3 Cup (5.33 tbs)
  Sugar 1 Cup (16 tbs)
  Eggs 2
  All purpose flour 2 Cup (32 tbs)
  Baking powder 1 Tablespoon
  Salt 1 Pinch
  Milk 3⁄4 Cup (12 tbs)
Directions

–  Preheat oven to 350 °F (175 °C).
–  Melt 3 tbsp (45 ml) of butter in a cake pan in the oven, and spread the pineapple, cherries and almonds over the butter.
–  In a bowl, mix the coconut, brown sugar, milk and ginger, and pour this over the fruit. Set aside.
–  Cream 1/3 cup (80 ml) butter and gradually add 1 cup (250 ml) sugar. Blend in the eggs one by one, then add the milk in a thin stream while stirring. Add flour, baking powder and salt, and stir well.
–  Cover the fruit with the batter. Bake for about 50 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

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