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Pineapple Upside Down Cake

Plan on entertaining this winter? Kick your winter party season off right with this buttery pineapple upside down cake. Arranging the cherries and pineapples in simple but striking design will impress your guests as the cakes is flipped over!

Pineapple Upside Down Cake
Serves: 6
  • 6 tablespoons plus ½ cup (1 stick) unsalted butter, divided
  • ⅔ cup plus ¼ cup light brown sugar, divided
  • pinch salt
  • 1 (20-ounce can) pineapple slices, juice reserved
  • 16-20 Maraschino cherries
  • 2 cups all purpose flour
  • 3/ 4 cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ¾ cup milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • ½ teaspoon freshly grated lemon zest
  • ¼ teaspoon almond extract
  1. utter a 9-inch cake pan. Set aside. Preheat oven to 350°F.
  2. Place 6 tablespoons butter, ⅔ cup light brown sugar and pinch of salt in a sauce pan. Cook, stirring, over medium heat for about 3 minutes. Pour the brown sugar mixture into the bottom of the prepared cake pan. Let sugar cool for 5 minutes.
  3. Drain the pineapple slices, reserving ¼ cup of the juice. Pat pineapple slices dry with a paper towel and arrange slices on top of the sugar layer in the bottom of the cake pan. Garnish with cherries. Set pan aside.
  4. In a medium bowl add the flour, granulated sugar, baking powder and salt. Stir to blend. Set aside.
  5. In a separate medium bowl add the eggs, milk, reserved pineapple juice, ¼ cup brown sugar, lemon juice, vanilla, lemon zest and almond extract. Stir to blend. Add melted butter. Stir. Pour milk & egg mixture into the bowl of flour mixture. Stir until ingredients are just blended.
  6. Pour batter into the cake pan. Bake for 45 to 50 minutes, or until a cake tester comes out clean. Remove cake from oven. Let cool in the pan for 10 minutes.
  7. Run a knife around the edge of the cake. Invert cake onto serving platter. Let cool and serve.


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