June 06, 2016
Comfort Food, Desserts, Cakes,
Dairy, Fruit, Hawaiian, North American, Kid Pleaser, Make-Ahead, Brunch, Entertaining, Potluck, Electric Mixer, Oven Bake, Vegetarian, Make it from scratch, Kosher Dairy more
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"Pineapple upside-down cake was my Mom's favorite cake (always made the usual way w/canned sliced pineapple rings) & I'm a bit surprised I've waited so long to embrace a recipe for it. Having found this recipe @ allrecipesdotcom, I can now assume I've been saving that honor for a truly special recipe my Mom would've loved even more. This recipe uses FRESH pineapple! For right now at least, I can only imagine how good this will be (Prep Time has been estimated, does not include cooling time & pls read both NOTES at the end of the Prep Steps). ENJOY!"
Preheat the oven to 350F (175C). *(PLEASE READ NOTE #1 BELOW)*
In a sml bowl, stir together the melted butter & brown sugar. Spread the mixture evenly in a well-buttered 9-in rd cake pan. Pat the pineapple VERY dry between several sheets of paper towel, arrange it evenly on top of the sugar mixture & set aside.
Sift together flour, baking powder, salt & cinnamon.
In a large mixing bowl, cream the softened butter w/the sugar until the mixture is light & fluffy. Add the eggs 1 at a time, beating well after ea addition. Add the milk & vanilla.
Add the flour mixture in 3 parts alternating w/the milk (starting & ending w/the flour mixture. Beat well after ea addition. Spread the batter evenly into the prepared pan.
Place the cake in the middle of the oven. Bake for 45-55 min or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 min. Run a thin knife around the edge & invert the cake onto a plate. Serve the cake warm or at room temp.
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