Pineapple Upside Down Cake (Ronna Pope)

By ctaubenheim

Ingredients

• TOPPING
• 1/2 cup butter
• 1 cup brown sugar
• 1 20oz can unsweetened pineapple rings, drained (Reserve Juice)
• BATTER
• 1 1/2 cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1 stick unsalted butter, melted
• 1 cup sugar
• 3 large eggs (at room temperature)
• 1 tsp vanilla
• 1/4 cup reserved pineapple juice
• 1/2 cup milk

Details

Servings 8
Preparation time 20mins
Cooking time 75mins

Preparation

Step 1

Preheat oven to 350.

Melt butter in 10" skillet, spread brown sugar evenly over melted butter. Place whole pineapple slices in center; arrange half slices around.

BATTER: Sift flour, baking powder, salt and cinnamon. Cream butter and sugar till light and fluffy, add eggs, one at a time, beating after each. Add vanilla and mix well. Add flour mixture alternatively with milk and pineapple juice.

Spoon carefully over skillet mixture. Bake 45-55 minutes. Let cool 10 minues and turn onto serving platter. Serve warm.