Pineapple upside-down cake

We are moving. I do not like moving. Unpacking boxes is fun, and even assembling furniture is ok…packing everything into boxes, and carrying them around, is not so much fun. So I am organizing a canned food eat-down. Pineapple rings preserved in juice are one of the staples I keep around, and now the cans must go! This upside-down cake was a perfect use for them.


20oz can of pineapple rings

3 tbsp butter

60g brown sugar

0.5 tsp cinnamon

0.25 tsp ground ginger


0.5 cup white sugar

3 tbsp vegetable oil

0.5 tsp salt

2 tsp vanilla extract

1.5 tsp baking powder

1 egg

150g flour

0.5 cup milk


Preheat oven to 375F.

Melt the butter and heat the brown sugar in it until just bubbly. Add the cinnamon and ginger and pour into a 9-inch cake pan. Distribute the drained pineapple rings in it.

Beat the oil with the sugar and the egg. Add the salt, vanilla, and baking powder.

Whisk in the milk, then blend in the flour. Spread onto the pineapple rings.

Bake for about 20-30 minutes, until tester comes out clean from the center. Allow to sit in the pan for 3 minutes, then flip onto a plate. Serve with vanilla ice cream.

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