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| Pineapple Upside Down Cake |
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| Ingredients Cake: 2 1/2 cups all purpose flour 1 cup granulated sugar 1 cup milk 1/2 cup (1 stick) unslated butter, at room temperature 2 large eggs 2 teaspoons baking powder 1 teaspoon vanilla extract 1/2 teaspoon salt Pineapple Topping: 1 can (8 ounces) crushed pineapple, drained 1 cup sweetened flaked coconut 1/3 cup packed light brown sugar 2 tablespoons unslated butter, at room temperature Directions 1. Heat oven to 350 degrees F. Coat 9-inch springform pan with nonstick cooking spray. 2. Cake: in large bowl, combine flour, sugar, milk, butter, eggs, baking powder, vanilla and slat. With mixer on low speed, beat for 1 minute, scraping down sides of bowl, until blended. On high speed, beat for 3 minutes. Spread batter evenly inot prepared pan. 3. Bake in 350 degree F oven until wooden skewer inserted in center comes out clean, 55 to 60 minutes. 4. Pineapple Topping: in medium-size bowl, gently stir together drained pineapple, coconut, brown sugar and butter until weel mixed. 5. Remove cake from oven when don. Heat oven to broil. Spread pineapple topping over topof hot cake. Broil 4 inches from heat 5 minutes or until topping begins to brown. Remove cake to wire rack, let cool 10 mintues. Remove side of pan, let cake cool completely before serving. |
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