By Todd Barron @ FoodieCuisine.com
The last time I made a pineapple upside down cake it turned out very tasty but looked horrible. This time I let it sit in the spring-form pan for an hour, before flipping it over, and it turned out MUCH better. It is not healthy by any means but sure does taste good.
For this cake I used a stick of butter and two cups of sugar for the glaze. I also used one stick of butter, one cup of sugar, one cup of flour, four eggs, vanilla, a pinch of salt, and a teaspoon for baking powder for the actual cake. Due to the butter the cake took about an hour at 325 F to cook.
Loading ...