Hawaiian Upside-Down Cake
Yield
8 servingsPrep
20 minCook
45 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Topping | |||
| ⅓ | cup |
butter
|
|
| 1 | cup |
brown sugar
firmly packed |
*
|
| 1 | cup |
pineapple, canned, crushed
drained, reserve juice |
* |
| ¾ | cup |
coconut
shredded |
*
|
| 4 | each |
maraschino cherries
|
|
| Cake | |||
| 2 | large |
eggs
|
|
| ¾ | cup |
sugar
granulated |
|
| ½ | cup |
pineapple juice
reserved |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ¼ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Topping | |||
| 79 | ml |
butter
|
|
| 237 | ml |
brown sugar
firmly packed |
*
|
| 237 | ml |
pineapple, canned, crushed
drained, reserve juice |
* |
| 177 | ml |
coconut
shredded |
*
|
| 4 | each |
maraschino cherries
|
|
| Cake | |||
| 2 | large |
eggs
|
|
| 177 | ml |
sugar
granulated |
|
| 118 | ml |
pineapple juice
reserved |
|
| 5 | ml |
vanilla extract
|
|
| 296 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
Directions
Melt butter in 10-inch oven proof skillet.
Sprinkle brown sugar evenly over butter; then pineapple, coconut and cherries.
Set aside.
Beat eggs in mixing bowl until light and thick (3 to 5 minutes).
Gradually beat in sugar.
Add ½ cup reserved pineapple juice and vanilla.
Stir in dry ingredients until smooth.
Pour over topping in 10-inch oven proof skillet.
Bake in 350℉ (180℃) F oven 40 to 45 minutes.
Cool 5 minutes.
Invert on serving plate.
