Pineapple Upside Down Cake

Name: Pineapple Upside Down Cake
Total time: 35 min
Yield: 12 servings
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® Baking Powder; ½ teaspoon salt; 1/3 cup Mazola® Vegetable Oil; ½ cup milk; 1 egg; Whipped cream (optional); Bundt pan (if using a two-piece tube pan see tip below) or a 9 x 13” baking pan

Beginner • 12 servings • 35 min

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.

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® 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

Method

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.