Pineapple Upside-Down Cakes
Yield
4 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Syrup | |||
| 8 | ounces |
pineapple rings
|
* |
| 1 | tablespoon |
pineapple juice concentrate
unsweetened, thawed |
* |
| ½ | teaspoon |
cornstarch
|
|
| ¼ | teaspoon |
cinnamon
|
|
| 2 | tablespoons |
butter
|
|
| Cake | |||
| ¼ | cup |
butter
|
|
| 1 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
pineapple juice
unsweetened |
|
| 1 | cup |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Syrup | |||
| 231.2 | ml/g |
pineapple rings
|
* |
| 15 | ml |
pineapple juice concentrate
unsweetened, thawed |
* |
| 2.5 | ml |
cornstarch
|
|
| 1.3 | ml |
cinnamon
|
|
| 3E+1 | ml |
butter
|
|
| Cake | |||
| 59 | ml |
butter
|
|
| 1 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
pineapple juice
unsweetened |
|
| 237 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
baking powder
|
|
Directions
To prepare syrup, drain juice from can of sliced pineapple into a small saucepan.
Reserve the pineapple slices for use later.
Add pineapple juice concentrate, spices, and cornstarch to saucepan.
Mix well.
While stirring constantly, bring to a boil over medium heat.
Boil 1 minute.
Remove from heat, stir in butter, and set aside.
To prepare cake, beat together butter (or shortening) and egg until creamy.
Add vanilla extract and pineapple juice; beat thoroughly.
Measure in flour, baking soda and baking powder.
Beat just until blended.
Batter will be thick.
Set aside.
Lightly butter 4 glass pyrex baking dish es approximately 4 inch in diameter.
Spoon 1 tablespoon of syrup and place 1 ring of sliced pineapple into each dish.
Top with batter, dividing it evenly in dishes.
Spread to smooth.
Bake in a preheated oven at 325 degrees for 25 to 30 minutes or until lightly browned.
Remove from the oven.
With a sharp knife loosen cake from baking dishes.
Allow to cool 10 minutes, and turn out upside-down onto individual dessert saucers.
Serve immediately.
