|Pineapple Upside-Down Cake II|
"This recipe turned into given to me through a very good pal in Hawaii. She continually makes use of fresh pineapple, the quit product is delicious. Very yummy served with ice cream or whipped cream as an accompaniment."
- half of cup unsalted butter, melted
- 2/three cup packed brown sugar
- three cups clean pineapple - peeled, cored and cut into 1 inch chunks
- 1 1/2 cups all-motive flour
- 1 half of teaspoons baking powder
- half teaspoon salt
- half of teaspoon floor cinnamon
- half of cup unsalted butter, softened
- 2/3 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- three/four cup milk
|Prep :||Cook : 8M||Ready in :|
- Preheat the oven to 350 tiers F (175 degrees C).
- In a small bowl stir together the melted butter and the brown sugar; unfold the mixture frivolously in a properly buttered 9 inch spherical cake pan. Pat the pineapple very dry between numerous sheets of paper towel, and set up it lightly on top of the sugar aggregate.
- Sift collectively flour, baking powder, salt, and cinnamon.
- In a huge blending bowl, cream the softened butter with the sugar till the aggregate is light and fluffy. Add the eggs, one at a time, beating nicely after every addition. Stir in the vanilla. Add the flour combination in three elements alternately with the milk, starting and finishing with the flour mixture. Beat well after each addition. Spread the batter lightly into the prepared pan.
- Place the cake within the center of the oven. Bake for forty five to fifty five mins, or till a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes. Run a skinny knife round the edge, and invert the cake onto a plate. Serve the cake heat or at room temperature.
- Reynolds® Aluminum foil can be used to preserve food wet, cook dinner it flippantly, and make clean-up less complicated.
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