Pineapple Upside-Down Cake

Classic tropical-sweet dessert.  Add cherries if desired.  This recipe can be found on our labels of Cane Sugar.

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Servings 12 - 16servings
Prep Time 20minutes
Cook Time 45minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
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  • 2
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Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 12 - 16servings
Prep Time 20minutes
Cook Time 45minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
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Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F. Lightly spray a 9- to 10-inch round springform cake pan.
  2. In a small saucepan, heat ¼ cup butter and ¾ cup Bob’s Red Mill Evaporated Cane Sugar until melted and deeply golden, stirring often, about 5 – 7 minutes. Immediately remove from heat and pour into the bottom of the prepared cake pan. Arrange the pineapple over the sugar layer in a decorative pattern. Set aside while the cake batter is prepared.
  3. In a small bowl, sift together Bob’s Red Mill Pastry Flour, baking powder, and salt. Set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment or by hand with a spoon, cream 1 cup Bob’s Red Mill Evaporated Cane Sugar and ½ cup butter until light and fluffy, about 10 minutes.
  5. Add the vanilla extract and eggs, one at a time, scraping down the sides of the bowl between each addition.
  6. Add the dry ingredients, alternating with the reserved pineapple juice, until smooth. Pour the batter over the sugar and pineapple layer in the prepared cake pan.
  7. Bake until set and golden, about 45 minutes. Let cool 5 – 10 minutes then unmold onto a serving platter.
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Recipe Comments

2 thoughts on “Pineapple Upside-Down Cake

    1. recipe specialist

      Hi Jennifer,
      You should be able to make this substitution with out adjusting the amounts, or altering the recipe further.

      Reply

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