I really wanted something sweet and was staring at the pineapple. So I decided to combine my craving and make pineapple upside down cake. It’s been a really long time since I’ve had this cake so I wasn’t sure how it would turn out. Turned out pretty good!
1/2 cup unsalted butter, melted
1/4 cup packed brown sugar
3 cups fresh pineapple – peeled, cored and cut into 1 inch chunks
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
2/3 cup white sugar
1 teaspoon vanilla extract
3/4 cup almond milk
Preheat the oven to 350 degrees F (175 degrees C).
Making the Topping:
In a 9 inch round cake pan, add the butter and brown sugar and put in the oven until the butter melts. Once the butter melts coat the sides of the pan with the melted butter and stir the brown sugar until it’s incorporated. Arrange pineapple evenly on top of the sugar mixture.
Making the Cake
Sift together flour, baking powder, salt, and cinnamon.
In a large mixing bowl, cream the softened butter with the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
Add the flour mixture in three parts alternately with the milk, beginning and ending with the flour mixture. Beat well after each addition. Spread the batter evenly into the prepared pan.
Place the cake in the middle of the oven. Bake for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes. Run a thin knife around the edge, and invert the cake onto a plate.
Serve the cake warm or at room temperature.