Pineapple Upside- down Cake
1/4 cup
butter or margarine
2/3 cup
packed brown sugar
7 slices
pineapple in juice (from 14-oz can), drained
7 maraschino
cherries without stems, if desired
1 1/3 cups
Gold Medal® all-purpose flour
1 cup
granulated sugar
1/2 cup butter
1 1/2
teaspoons baking powder
1/2 teaspoon
salt
3/4 cup milk
1 egg
1.
Heat oven to 350°F. In 9-inch square pan, melt 1/4 cup butter in oven. Sprinkle 2/3 cup brown sugar evenly over melted butter. Arrange
pineapple slices over brown sugar. Place cherry in center of each pineapple
slice.
2.
In medium bowl, beat remaining ingredients with electric
mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3
minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
3.
Bake 50 to 55 minutes or until toothpick inserted in center
comes out clean. Immediately place heatproof serving plate upside down over
pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar
mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely
covered.
Makes 7
servings
Recipe from Betty Crockers
http://www.bettycrocker.com/recipes/pineapple-upside-down-cake/a1c9a639-0748-4f2c-89f5-fd33cf138986
.
Recipe from Betty Crockers
http://www.bettycrocker.com/recipes/pineapple-upside-down-cake/a1c9a639-0748-4f2c-89f5-fd33cf138986
.
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