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Pineapple upside down cake is a classic dessert that is so soft and moist, filled with the perfect amount of pineapple flavor!
Prep Time: 10 Min
– 1/2 cup butter – 1 cup brown sugar packed – 20 oz pineapple rings in juice – 10 maraschino cherries – 2 cups all-purpose flour – 2 tsp baking powder – 1 tsp salt – 1/2 cup butter softened – 1/2 cup sugar – 1/2 cup brown sugar packed – 2 eggs – 1/2 cup milk – 1 tsp almond extract
total Time: 35 mins
Ingredients
– Melt ½ cup butter in a pot. – Stir in 1 cup brown sugar and bring to a boil, stirring frequently. Continue boiling for 1 minute. Pour into a greased 9×13″ pan. – Drain pineapple rings, reserving ½ cup of the juice. – Place pineapple rings into the bottom of your pan. Place a cherry in the middle of each ring. Set aside.
– In a medium bowl, whisk flour, baking powder and salt together. Set aside. – In another medium bowl, beat softened butter, sugar and ½ cup brown sugar until well combined. Add eggs and blend well.
– Add flour mixture to the wet mixture. Beat until well combined. – While still mixing, add milk and ½ cup of the reserved pineapple juice and almond extract. – Carefully spread batter over pineapple slices.
– Bake at 350 for 35-40 minutes or until middle is cooked through. – Let cool for 30 minutes. – Carefully turn cake over onto serving tray and enjoy!
-JOY
-Amy Huntley
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