Pineapple Zucchini Upside Down Cake
May 03, 2015
Categories: Comfort Food, Desserts, Cakes, 8 or 9 Inch, Fruit, Pineapple, Vegetables, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Brunch, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, Potluck, Winter, Oven Bake, Vegetarian, Make it from scratch, Zucchini, Kosher Dairy more
"From Betty Crocker site, my adaptions"
- Serving Size: 1 (212.4 g)
- Calories 451.1
- Total Fat - 18.3 g
- Saturated Fat - 6.6 g
- Cholesterol - 57.3 mg
- Sodium - 361.7 mg
- Total Carbohydrate - 70.7 g
- Dietary Fiber - 1.7 g
- Sugars - 56.2 g
- Protein - 4.1 g
- Calcium - 156 mg
- Iron - 0.7 mg
- Vitamin C - 7.9 mg
- Thiamin - 0.1 mg
Heat oven to 350°F.
Pour melted butter in 9-inch round cake pan.
Use pastry brush to coat bottom and side of pan with butter.
Sprinkle brown sugar in pan.
Top with pineapple,
In large bowl, mix flour, sugar, baking powder, baking soda, salt and cinnamon.
Mix buttermilk, oil, egg and zucchini and stir until just combined.
Pour batter in pan over pineapple.
Bake 35 to 40 minutes or until cake is golden brown and toothpick inserted in center comes out with a few moist crumbs.
Cool 1 hour, then run knife around edge to release cake. Place plate or cake stand upside down on top of cake pan. Turn plate and cake upside down to release cake onto plate, gently tapping on pan, and then lifting it off the cake.
Tips & Variations
No special items needed.