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Pineapple-Macadamia Upside Down Cake




Source of Recipe


internet






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
  






Instructions



1. 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.
   
2. 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