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Pineapple Zucchini Upside Down Cake

Here's how you make Pineapple Zucchini Upside Down Cake
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  • Servings: 6
  • Prep: 15m
  • Cook: 30m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1/4 cup unsalted butter (melted)
  • 3/4 cup light brown sugar (packed, or dark brown sugar)
  • 2 cups crushed (15 ounces) pineapple
  • 0.9 ounces walnut halves (12 halves, or pecan halves)
  • 3/4 cup all-purpose flour (Gold Medal)
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup buttermilk
  • 2 tablespoons oil (vegetable oil, 1/8 cup)
  • 1 large egg
  • 1 cup grated (6 ounce) zucchini
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Heat oven to 350°F.

  • Step 2: Pour melted butter in 9-inch round cake pan.

  • Step 3: Use pastry brush to coat bottom and side of pan with butter.

  • Step 4: Sprinkle brown sugar in pan.

  • Step 5: Top with pineapple,

  • Step 6: In large bowl, mix flour, sugar, baking powder, baking soda, salt and cinnamon.

  • Step 7: Mix buttermilk, oil, egg and zucchini and stir until just combined.

  • Step 8: Pour batter in pan over pineapple.

  • Step 9: Bake 35 to 40 minutes or until cake is golden brown and toothpick inserted in center comes out with a few moist crumbs.

  • Step 10: 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.

We hope you enjoy this recipe!

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