Pineapple Upside-Down Cake II So Tasty

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Pineapple Upside-Down Cake II

"This recipe was given to me via an amazing friend in Hawaii. She usually uses fresh pineapple, the give up product is scrumptious. Very yummy served with ice cream or whipped cream as an accompaniment."

Ingredients :

1/2 cup unsalted butter, melted
2/3 cup packed brown sugar
three cups sparkling pineapple - peeled, cored and reduce into 1 inch chunks
1 half of cups all-reason flour
1 half of teaspoons baking powder
1/2 teaspoon salt
half teaspoon floor cinnamon
half of cup unsalted butter, softened
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
3/four cup milk

Instructions :

Prep :	Cook : 8M	Ready in :

Preheat the oven to 350 stages F (a hundred seventy five ranges C).
In a small bowl stir together the melted butter and the brown sugar; unfold the mixture flippantly in a well buttered 9 inch round cake pan. Pat the pineapple very dry between several sheets of paper towel, and arrange it calmly on pinnacle of the sugar aggregate.
Sift collectively flour, baking powder, salt, and cinnamon.
In a huge mixing bowl, cream the softened butter with the sugar until the combination is mild and fluffy. Add the eggs, one by one, beating properly after every addition. Stir within the vanilla. Add the flour mixture in 3 parts alternately with the milk, beginning and ending with the flour aggregate. Beat nicely after each addition. Spread the batter flippantly into the prepared pan.
Place the cake inside the middle of the oven. Bake for forty five to fifty five mins, or till a tester comes out easy. Let the cake cool in the pan on a rack for 15 mins. Run a skinny knife round the brink, and invert the cake onto a plate. Serve the cake warm or at room temperature.

Notes :

Reynolds® Aluminum foil may be used to maintain food wet, prepare dinner it evenly, and make smooth-up easier.

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