Pineapple Upside-Down Cake I
Source and licence
"Pineapple Upside-Down Cake I" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pineapple_Upside-Down_Cake_I, revision 4522805), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pineapple_Upside-Down_Cake_I&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4522805
What was changed: Reformatted by Food DataSilos from the wiki page: ingredients and steps extracted, links and templates removed. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- ¼ stick (4 tbsp) butter
- ⅔ cup brown sugar
- 1 can pineapple slices
- 1 can crushed pineapple
- 1 ⅓ cups all-purpose flour
- 1 cup white granulated sugar
- ¾ cup milk
- 1 egg
- ⅓ cup shortening
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
Method
- Melt the butter in the cake pan
- Sprinkle the brown sugar over the butter
- Top with the drained pineapple slices.
- Fill in gaps with crushed drained pineapple.
- Mix the flour, sugar, milk, egg, shortening, salt, and baking powder in a bowl.
- Blend together.
- Stop blending when the batter is lemony-white.
- Pour the batter on top of pineapple/brown sugar in the pan. Put into oven at 350°F, and bake for 40–50 minutes. A toothpick inserted into the center should come out clean.
- Remove pan from oven. Immediately unmold cake by covering with a plate and flipping it over. Let cool before serving.