Pineapple Upside Down Cake
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A traditional favourite.
Category Cakes and Frostings Serves 1 (13 x 9-inch) cake or 1 bundt pan- 12 servings
Cooking Time 00:45 Kid Friendly Yes
 
Pineapple Upside Down Cake
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A traditional favourite.
Category Cakes and Frostings
Serves 1 (13 x 9-inch) cake or 1 bundt pan- 12 servings
Cooking Time 00:45
Kid Friendly Yes
 
 
 
Crown® Fleischmann's® Mazola®
 
 
Ingredients
 
1/4 cup butter OR margarine, melted
1/3 cup brown sugar
1/2 cup Crown® Lily White® or Golden Corn Syrup
10 to 12 slices pineapple, well-drained
10 to 12 maraschino cherries (optional)
1 cup all-purpose flour
2/3 cup brown sugar
1 - 1/2 teaspoons Fleischmann's® Gluten-Free Baking Powder
½ teaspoon salt
1/3 cup Mazola® Vegetable Oil
½ cup milk
1 egg
Whipped cream (optional)
Equipment
Bundt pan (if using a two-piece tube pan see tip below) or a 9 x 13” baking pan
 
Instructions
 

Preheat oven to 350F. Lightly grease the sides of a bundt pan (or tube pan, see note below) or a 9 x 13” baking pan, if you do not have a bundt pan. Prepare your “topping”, mix butter, brown sugar and corn syrup in a small bowl, pour into your pan and arrange pineapple slices on mixture. Heat in oven for 15 minutes. Remove from oven, allow to cool a few minutes then place cherries in the middle of the pineapple slices. Set aside.

Prepare your cake batter; place flour, sugar, baking powder, salt and oil into a freestanding mixer with paddle attachment or in a bowl and mix with an electric mixer until you get a sandy consistency. Add in the milk and egg, beat until smooth and well mixed.

Carefully pour cake batter over fruit and bake for 30-35 minutes, or until toothpick in center comes out clean.  Let cool for 5 minutes then carefully invert cake onto serving platter. Let stand 1 minute then remove pan. Serve warm. Top with whipped cream if desired.

*NOTE*   To save time you can also use a store bought packaged yellow or white cake mix, plus the ingredients specified on the package. Bake as directed on package for your type of pan.

TIP: Have a 2-piece leaky baking pan? Mix equal quantities of corn starch and water, about a tablespoon of each should be enough. Invert your pan and slowly pour the slurry along the seam where the two-parts meet creating a seal. Place the pan in your preheated oven for 1-2 minutes until dry. It is now ready to use and leak-proof.


 
 
 
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