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Cake-Pineapple-Macadamia Upside Down Cak




Source of Recipe


rc-Debbie Wharton


List of Ingredients





TOPPING:

1/4 cup butter, melted

1/3 cup firmly packed brown sugar

1/2 cup toasted, chopped macadamia nuts (or pecans)

7 fresh pineapple rings, cut 1/4" thick (or canned rings, drained and patted dry)

CAKE:

1 1/4 cups flour

1 cup sugar

2 tsp baking powder

1/4 tsp salt

2/3 cup milk

1/4 cup butter, at room temperature

1 egg

1 tsp vanilla










Recipe



Preheat oven to 350 degrees. For topping, pour butter into a 9" round cake pan. Sprinkle with brown sugar and nuts. Place one pineapple ring in the center of the pan over nuts. Cut remaining rings in half and arrange in a circular pattern. Set aside.

For cake, in a large mixing bowl, combine dry ingredients and mix well. Add milk, butter, egg and vanilla. Blend at low speed until dry ingredients are moistened. Beat 2 minutes at medium speed, scraping sides of bowl occasionally. Pour batter evenly over pineapple mixture. Bake 40 to 45 minutes. Cool in pan 2 minutes. To remove, run knife around edges of pan. Invert onto serving plate; remove pan. Serve warm or at room temperature. Garnish with whipped cream, if desired.






Final Comments

Serves 8-10