Pineapple Upside Down Cake Recipe from Philabundance Community Kitchen
When Philabundance Community Kitchen (PCK) Chef Hugo teaches students to make this simple recipe, he always reminds them that cutting a pineapple starts with the core. “Make sure to cut the core out of the pineapple,” says Chef. “If not, it can be tough and stringy.” Keeping in mind this pro-tip, try our sweet recipe out and share your pictures with us!
Ingredients (Serves 9)
1 sliced or diced pineapple
1/4 cup butter or margarine
2/3 cup packed brown sugar
1 1/3 cups all-purpose flour
1 cup granulated sugar
1/3 cup shortening or butter
1 1/2 teaspoons baking powder
1/2 teaspoon salt, none if using salted butter
3/4 cup milk
- Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar.
- In medium bowl, beat remaining ingredients with electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 more minutes, scraping bowl occasionally.
- Pour batter over pineapple and bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
- Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan and serve!