Ingredientes para Poohrona's Pineapple Upside Down Cake
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) packed brown sugar
- Pineapple
- Maraschino Cherries
- Pecan Halves
- All Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups (300g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) milk
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Como fazer Poohrona's Pineapple Upside Down Cake
- Let eggs reach room temperature.
- Let ¾ cup (170g) of crushed pineapple soften to room temperature.
- Preheat oven to 350°F (175°C).
- In a 13x9x2 inch baking pan, melt ¼ cup (57g) butter. Add ¾ cup (150g) packed brown sugar and 3 tablespoons of reserved pineapple juice. Mix well to combine.
- Arrange pineapple slices evenly over the brown sugar mixture in the pan.
- (Optional) Place a cherry in the center of each pineapple slice and add pecan halves (rounded side down) around the slices.
- In a large mixing bowl, cream together ½ cup (113g) softened butter and 1 ½ cups (300g) granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in 1 teaspoon of vanilla extract.
- In a separate bowl, whisk together 2 cups (240g) all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup (240ml) milk, mixing until just combined. Do not overmix.
- Stir in 2 tablespoons of reserved pineapple juice.
- Pour batter evenly over the pineapple slices in the prepared pan.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes.
- Run a knife around the edges to loosen the cake.
- Invert the cake onto a serving plate or cake board.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
189g
Fat
53g
Carbs
23g