Caribbean Classic Cake

Pineapple Upside-Down Cake

3/4 cups butter, melted and cooled

1 1/2 cups flour

1/2 tsp salt

1/2 cup milk

1/2 tsp vanilla extract

1/2 cup sugar

3/4 cup dark brown sugar

2 tsp baking powder

1 egg 7 pineapple slices (form a 20 ounce can)

1/4 cup pineapple juice (reserved from the can of pineapple)

Preheat oven to 400F. Makes one 9-inch round cake.

Put 4 tbsp melted butter in pan and grease pan with a brush. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices on brown sugar.

In a large bowl stir/whisk flour, baking powder, salt and white sugar. Add milk, egg, vanilla, the remaining melted butter and beat just until the batter is blended and smooth. Carefully spoon batter over the pineapple slices in the pan.

Bake for 30 min or until cake tester comes out clean (do not insert to pineapple). Cool on wire rack for 10 min. Cover pan with serving plate and flip the cake onto it. Serve warm or cool.

Optional: add dollops of unsweetened or lightly sweetened whipped cream.


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