{from scratch} Pineapple Upside Down Cake
An Affair From The Heart
An Affair From The Heart
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  • 5.0 from 2 reviews {from scratch} Pineapple Upside Down Cake Print This {from scratch} Pineapple Upside Down Cake will have you reminiscing your childhood. It's buttery sweet goodness will make you swoon! Author: An Affair from the Heart Recipe type: cake Ingredients
  • 1¾ cups flour 2 teaspoon baking powder ¼ teaspoon fine salt 1⅓ cups unsalted butter, divided 1 cup granulated sugar 1 Tablespoon white vinegar 3 teaspoon vanilla, divided 3 eggs 1⅓ cup low-fat buttermilk 10 Tablespoons brown sugar (5/8 cup) 2 Tablespoons brandy 7 slices of canned pineapple 1½ cup stemmed maraschino cherries Instructions Preheat the oven to 350° F. In a bowl, sift together the flour, baking powder, and salt. Set aside. In your mixer bowl, cream together 12 Tablespoons of butter, granulated sugar, vinegar, and 2 teaspoons vanilla until fluffy. ( 3-4 minutes or so) Add each egg, one at a time to the butter mixture, beating after each addition. On low, alternately add the flour mixture and the buttermilk in 3 batches. Scraping down the sides of the bowl, as needed. Set mixer to medium and beat the batter until smooth, (about 3 minutes) Set aside. In a 10" nonstick skillet over medium-high heat, melt remaining butter. Whisk in the remaining vanilla, the brown sugar and brandy, until dissolved. Remove the skillet from the heat; arrange the pineapple slices on the bottom of the skillet. Arrange the cherries among the pineapple slices, evenly. Gently pour in the cake batter. Bake the cake until it is golden and set, about 45-50 minutes. Test with toothpick in center. Ovens will vary. Let cool for 30 minutes and invert onto a serving plate. 3.3.3077



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