PINEAPPLE UPSIDE-DOWN CAKE

PINEAPPLE UPSIDE-DOWN CAKE

 Ingredients:

1/2 cup real, unsalted butter

1 and 1/3 cup packed brown sugar

3 and 1/2 cups fresh pineapple chunks

2 and 2/3 cup all purpose flour

2 cups sugar

1 Tablespoon baking powder

1 teaspoon salt

2/3 cup vegetable oil

1 and 1/2 cups milk + 1 Tablespoon white vinegar

2 large eggs, lightly beaten

1 teaspoon pure vanilla extract

Derictions:

Place the margarine in a 9×13 glass baking dish. Place skillet in the stove to soften it. Once softened, sprinkle the earthy colored sugar uniformly over the dissolved spread, trailed by an even layer of the pineapple pieces. Put skillet away.

In the bowl of a ledge blender, consolidate flour, sugar, baking powder, and salt. Blend manually, utilizing a wire whisk.

Add oil, milk and vinegar combination, eggs, and vanilla. Utilizing the whisk connection, blend on low for 30 seconds just to join fixings.

Then, turn the blender to high and beat for 3 minutes, scratching the drawbacks of the bowl multiple times during the interaction. Empty hitter into the cake container over pineapple.

Put cake skillet on a jam roll dish or line the rack with aluminum foil, for the sake of everything.

Prepare for 55 to 65 minutes or just until a toothpick embedded into the focal point of the cake emerges with two or three soggy morsels on it.

Once done, eliminate the cake from the broiler. Delicately relax sides of cake from dish utilizing a spread blade.

Place a spotless jam turn container or huge rectangular platter over the cake dish and cautiously flip the cake over while still in the skillet.

Permit the cake dish to rest over the cake for 3 minutes before eliminating it so the caramelized earthy colored sugar can shower over the highest point of the cake.

Serve warm, at room temperature, or cold with improved whipped cream and maraschino cherries.

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