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Syrup-Glazed Pineapple Upside Down Cake

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Ingredients
  Butter/Margarine 4 Tablespoon
  Brown sugar 1⁄2 Cup (8 tbs), firmly packed
  Pineapple 1 Can (10 oz), sliced (in syrup, about 1 lb. 4 oz)
  All purpose flour 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Eggs 3
  Granulated sugar 1 Cup (16 tbs)
Directions

In a heavy 10-inch frying pan with an ovenproof handle, melt butter over medium-low heat.
Add brown sugar and cook, stirring constantly, for about 10 minutes or until bubbly.
Remove pan from heat.
Drain pineapple and reserve 1/4 cup of the syrup.
Place pineapple slices in a single layer atop sugar-butter mixture; set aside to cool.
Meanwhile, in a small bowl, combine flour, baking powder, and salt; set aside.
In another bowl, beat eggs with the granulated sugar until light and fluffy; add the reserved 1/4 cup pineapple syrup.
Fold dry ingredients into egg mixture.
Pour over pineapple in frying pan.
Bake, uncovered, in a 350° oven for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.
While still warm, loosen cake with a spatula and immediately turn out on a serving plate; let pan rest briefly on cake so syrup can drizzle over cake.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Vegetarian
Ingredient: 
Pineapple
Cook Time: 
35 Minutes

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