Tasty Thursday: Pineapple Upside Down Cake

Pineapple Upside down cake was one of my favorite cakes as a child. I really loved the taste of those sweet sticky caramelized pineapple rings on the top of the cake. Today, I'm sharing the recipe I use for my pineapple cake. You can also use this recipe to make pineapple upside down cupcakes, as I did. Kids will love them. 

You will need:

Cake Batter:

3     cups all purpose flour

4     teaspoons baking powder
1/2  teaspoon salt

1     cup unsalted butter, at room temperature

2     cup granulated white sugar

2     teaspoon vanilla extract

4     large eggs

1     cup milk

Topping:

4       tablespoons unsalted butter, cut in small pieces

3/4    cup brown sugar

1       medium pineapple (peeled, cored, and sliced)

Directions: 

• Preheat oven to 350 degrees and butter spray a 9 inch round cake pan. 

     Topping: 

• Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved.
• Pour into your prepared cake pan. Evenly arrange the fresh pineapple slices on top of the sugar mixture. 

     Cake Batter: 

• In a large bowl, whisk together the flour, baking powder, and salt. 
• In the bowl of your electric mixer, beat the butter and sugar until light and fluffy. 
• Add the eggs, one at a time, and beat well. Add the vanilla extract.  
• Add the milk and continue beating.
• Add the flour mixture slowly until all ingredients are mixed well. 
• Pour the batter into the cake pan, and bake for about 50 minutes, or until the top of the cake has browned. 
• Remove from oven and place on a wire rack to cool for about 10 minutes. 
• Run a sharp knife around the edge of the pan and then invert the cake onto a serving plate.