Roy's Pineapple Upside-down Cake

By RossanaV

Ingredients

• Sauce:
• 7 ounces butter
• 5-1/2 ounces (1/2 cup plus
• 2-1/2 tablespoons) sugar
• 5-1/2 ounces (3/4 cup) dark brown sugar
• 3 eggs
• 1 tablespoon vanilla
• 1 pound (4 cups) cake flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 7 ounces milk
• 2 pounds fresh pineapple, diced small
• 1-1/4 pounds butter
• 1 pound (2-1/4 cups) brown sugar

Preparation

Step 1

Spray 18 4-ounce molds with cooking oil spray.

To make sauce: Heat butter and sugar over medium heat and bring to boil, stirring so sugar doesn't burn. Pour 2 tablespoons into each mold; chill 1 hour.

Preheat oven to 350 degrees.

To make batter: Cream butter and sugars. Beat in eggs.

Sift together flour, salt and baking powder. Add mixture gradually to creamed mixture and beat until incorporated. Fold in milk and vanilla.

Arrange pineapple slices over glaze in molds. Top with 1/4 cup batter. Bake 17 to 18 minutes.

Turn molds over on plates and unmold cakes. Serve hot.