Cherry Pineapple Upside Down Cake Recipe
This Cherry Pineapple Upside Down Cake has become a hit my with my family, I can guarantee that it will be the same with your family too. Serve this tasty Dessert as often as you like! If you have plenty of Fruits on hand then Cherry Pineapple Upside Down Cake is the thing to make. Include this Cherry Pineapple Upside Down Cake recipe in your most-liked list and make it as many times you wish to.
Ingredients
1 1/4 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter or margarine, softened, divided
3/4 cup granulated sugar
1/2 cup milk
1 teaspoon vanilla
3/4 cup packed brown sugar
1 (20-ounce) can crushed pineapple, well drained
1 (16-ounce) can pitted tart cherries, drained
Fresh mint leaves for garnish
Directions
Preheat oven to 350°F.
Combine flour, baking powder and salt in medium bowl; set aside.
Beat together 1/4 cup butter and granulated sugar in large bowl until light and fluffy.
Blend in egg.
Add flour mixture alternately with milk, beating well after each addition.
Blend in vanilla.
Melt remaining 14 cup butter in 9-inch ovenproof skillet or 9-inch cake pan.
Stir in brown sugar.
If necessary, tilt skillet to cover bottom of skillet evenly with brown sugar mixture.
Top brown sugar mixture with pineapple.
Reserve a few cherries for garnish, if desired.
Spoon remaining cherries over pineapple; top with batter.
Bake 50 minutes or until wooden toothpick inserted in center comes out clean.
Cool cake in pan on wire rack 10 minutes.
Loosen edges and turn upside down onto cake plate.
Garnish, if desired.
Combine flour, baking powder and salt in medium bowl; set aside.
Beat together 1/4 cup butter and granulated sugar in large bowl until light and fluffy.
Blend in egg.
Add flour mixture alternately with milk, beating well after each addition.
Blend in vanilla.
Melt remaining 14 cup butter in 9-inch ovenproof skillet or 9-inch cake pan.
Stir in brown sugar.
If necessary, tilt skillet to cover bottom of skillet evenly with brown sugar mixture.
Top brown sugar mixture with pineapple.
Reserve a few cherries for garnish, if desired.
Spoon remaining cherries over pineapple; top with batter.
Bake 50 minutes or until wooden toothpick inserted in center comes out clean.
Cool cake in pan on wire rack 10 minutes.
Loosen edges and turn upside down onto cake plate.
Garnish, if desired.
