Raspberry Pineapple Upside-down Cake
Indulge in raspberry pineapple upside down cake, a creative twist on a classic recipe with a soft texture and perfect presentation.
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Ingredients
- 3 tbsp Butter
- 1/2 cup Brown sugar
- 1½ cup Water
- 18 Fresh or frozen raspberries
- 1 can Pineapple slices
- 6 tbsp Butter (softened)
- 1 cup Sugar
- 2 Eggs
- 2 tsp Vanilla extract
- 1 cup Milk
- 2 cups Flour
- 1 tbsp Baking powder
Instructions
- Preheat the oven to 350℉.
- Cut butter into small squares and place on the bottom of the 11x7 baking dish or mini angelfood cake pans.
- Place the baking dish into the oven to melt the butter.
- In a small bowl, stir to combine the brown sugar with water.
- Once the butter is melted, remove the baking dish from the oven and pour the brown sugar slurry onto the butter.
- Place the raspberries randomly on top of the brown sugar.
- Place the pineapple rings on top of the entire baking dish or one ring in each mini bundt cake slot.
- In a large mixing bowl, stir the softened butter and sugar.
- Add the eggs, vanilla, and milk and stir to combine.
- Fold in the flour and baking powder just enough to mix the batter.
- Pour the batter on to the pineapple rings and carefully spread the batter with a spatula, being careful not to move any of the pineapple rings below.
- Bake the cake in the preheated oven for 30 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- Remove the baking dish from the oven and allow to cool for 5 minutes.
- Place a serving platter on top of the baking dish and invert to transfer the cake to a plate.
- Allow to cool for 10 minutes before serving. This cake is excellent served warm, but can be stored in an airtight container for up to 4 days.
Nutrition
Serving: 125gCalories: 362kcal
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