Pineapple Upside Down Cake

» Dr. Behar’s Recipes » Pineapple Upside Down Cake

Pineapple Upside Down Cake

» Dr. Behar’s Recipes » Pineapple Upside Down Cake

Inroduction

About this Recipe

By: Dr. Behar
This is an easy one-layer cake. It is great to serve for company with coffee or tea.Allergy note: This recipe is milk, soy, and nut free.

Ingredients

For the toping

  • ½ stick (1/4 cup) (milk free )margarine
  • 2/3 cup firmly packed light brown sugar
  • 1 can sliced pineapple

For the cake

  • 1 ½ cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 stick (1/2 cup) (milk free) margarine, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla
  • ¾ cup pineapple juice (reserved from can of pineapple used in topping)

Topping

In a small bowl, stir together well the margarine and the brown sugar and spread the mixture evenly in a well-buttered 9 by 2 inch round cake pan. Pat the pineapple very dry between several thicknesses of paper towels and arrange it evenly on the sugar mixture.

Cake

Preheat the oven to 350 degrees.

Into a bowl sift together the flour, the baking powder, the salt and the cinnamon. In another bowl, with an electric mixer, cream the margarine with the sugar until the mixture is light and fluffy. Add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Add the flour mixture alternating in batches with the ¾ cup pineapple juice, beginning and ending with the flour mixture and beating with each addition. Pour the batter into the pan, spreading it evenly, and bake the cake in the middle rack of the oven for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pain on a rack for 15 minutes. Run a knife around the edge, and invert the cake on to a plate. Serve the cake warm or at room temperature with whipped cream or ice cream, if desired.

Step by Step Instructions

Step 1

In a small bowl, stir together well the margarine and the brown sugar and spread the mixture evenly in a well-buttered 9 by 2 inch round cake pan.

Step 2

Pat the pineapple very dry between several thicknesses of paper towels and arrange it evenly on the sugar mixture.

Step 3

Into a bowl sift together the flour, the baking powder, the salt and the cinnamon. In another bowl, with an electric mixer, cream the margarine with the sugar until the mixture is light and fluffy. Add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla.

Step 4

Add the flour mixture alternating in batches with the ¾ cup pineapple juice, beginning and ending with the flour mixture and beating with each addition. Pour the batter into the pan, spreading it evenly, and bake the cake in the middle rack of the oven for 45 to 55 minutes, or until a tester comes out clean.

Step 5

Let the cake cool in the pain on a rack for 15 minutes. Run a knife around the edge, and invert the cake on to a plate. Serve the cake warm or at room temperature with whipped cream or ice cream, if desired.

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