Sunday Brunch: Pineapple Upside-Down Cake

Name: Sunday Brunch: Pineapple Upside-Down Cake
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 355 milliliters all purpose flour; 2 teaspoons baking powder; 177 milliliters brown sugar; 1 sticks butter; 1 sticks room temperature butter; 1 ripe pineapple, peeled and cut into 1 inch thick pieces; 118 milliliters pineapple juice; 1 Tbsp crown royal (or whiskey or rum of preference); 1 pinch pinch of salt; 237 milliliters sugar; 1 teaspoon vanilla extract

This pescatarian recipe serves 4. One portion of this dish contains around 7g of protein, 35g of fat, and a total of 907 calories. A mixture of butter, baking powder, crown royal, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

For Pineapple Topping: Butter 8x8 Pyrex dish and arrange pineapple slices in an overlapping circle (or as close as you can manage it). In small sauce pan melt butter, then add brown sugar and cook until sugar has dissolved, about 4 minutes.

Ingredients you will need

Pineapple Rings

Brown Sugar

Pineapple

Butter

Sauce

Sugar

Equipment you will use

Sauce Pan

Pour sugar mixture over pineapple and reserve.

Ingredients you will need

Pineapple

Sugar

Preheat oven to 350°F.

Equipment you will use

Oven

Whisk flour, baking powder and salt together in a bowl and reserve. In a standing mixer combine butter and sugar and beat until light and soft.

Ingredients you will need

Baking Powder

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Blender

Whisk

Bowl

Add vanilla, crown royal, and pineapple juice to butter mixture and beat until combined. With mixer running on low, add flour mixture a spoonful at a time until everything is added and a batter forms.

Ingredients you will need

Pineapple Juice