Opis
A moist and delicious pineapple upside down bundt cake with a caramelized topping.
Składniki
Skala
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 can (20 oz) pineapple slices, drained
- 1 cup all-purpose flour
- 2 cups granulated sugar
- 1 cup buttermilk
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Maraschino cherries for garnish
Instrukcje
- Preheat your oven to 350°F (175°C).
- In a bundt pan, melt butter and brown sugar together.
- Arrange pineapple slices over the sugar mixture.
- Place a maraschino cherry in the center of each pineapple slice.
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and granulated sugar.
- Add eggs and vanilla, mixing well.
- Gradually add the flour mixture and buttermilk, alternating.
- Pour batter over the pineapple in the bundt pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes, then invert onto a serving plate.
Uwagi
- Ensure the bundt pan is greased well to prevent sticking.
- Use fresh pineapple for a fresher taste.
- Store leftovers in an airtight container.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 60 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 350
- Cukier: 25g
- Sód: 150mg
- Kwasy: 15g
- Nasycony tłuszcz: 9g
- Tłuszcze Nienasycone: 5g
- Tłuszcze trans: 0g
- Węglowodany: 50g
- Włókno: 1g
- Białko: 3g
- Cholesterol: 70mg
Słowa kluczowe: pineapple upside down bundt cake