Pineapple Upside Down Cake

Amount   Measure   Ingredient -- Preparation Method
--------   ------------   --------------------------------
1/4   cup   butter -- melted
1/2   cup   dark brown sugar -- packed
9   slices   pineapple
9   each   maraschino cherries
1   cup   cake flour
1/2   cup   sugar
1   teaspoon   baking powder
1/4   teaspoon   salt
1/4   cup   butter -- softened
1/2   cup   pineapple juice -- from canned pineapples
1   whole   egg
1/2   teaspoon   vanilla extract
1   teaspoon   cardamom
Heat oven to 375F.

Melt butter and pour into an 8 inch cake pan. Add brown sugar and stir until dissolved. Place pineapple rings in butter/sugar mixture. Put cherries in center. Set aside.

In a medium bowl mix cake flour, sugar, baking powder, salt and cardamom. Mix together well.

Make a well in the dry ingredients and add softened butter, pineapple juice, egg and vanilla. Beat until well combined.

Carefully smooth the batter over the pineapple mixture.

Bake at 375F for 30 to 35 minutes or until cake is golden and has pulled away from the edges slightly.

Allow cake to rest for a couple of minutes to set. Turn it upside down on a platter and serve warm.

Makes 8 servings
Per Serving: 860 Calories; 15g Fat (15.0% calories from fat); 5g Protein; 188g Carbohydrate; 9g Dietary Fiber; 58mg Cholesterol; 401mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 4 1/2 Fruit; 2 1/2 Fat; 7 1/2 Other Carbohydrates.
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