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karen's best pineapple upside down cake

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Ingredients

  • 7 slices unsweetened pineapple drained
  • 3 tab. unsalted butter
  • 3/4 cup packed brown sugar
  • 20 maraschino cherries
  • 2 large eggs
  • 2 tab. buttermilk
  • 1/2 tsp. vanilla
  • 1 cup flour
  • 3/4 cup sugar
  • 3/4 tsp. b.powder
  • 1/4 tsp. b.soda
  • 1/4 tsp. salt
  • 6 tab. unsalted soft butter
  • 6 tab. buttermilk

Details

Preparation

Step 1

pace 3 tab. butter in 350 oven till melted and tilt pan to coat sides-sprinkle with br.sugar over bottom and add pineapple-place cherries in middle and in between pineapple-you can use small cake pans or a 13x9 pan-i make them in cake pans so you may have to adjust your pineapple and cherries-just put on bottom however much you want in single layer.

whisk eggs, 2 tab. buttermilk, and vanilla. set aside. stir flour, sugar, b.powder, b.soda, and salt. add soft butter, and 6 tab. buttermilk and mix on low till moist and flour is moist. add 1/3 of egg mix beating after each addition. pour batter over pineapple-bake 35 min. till pick comes out clean, remove and tilt pan to detach-cool 3 min. and invert.

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