Pineapple Strawberry Upside Down Cake
This dessert is perfect for satisfying that sweet tooth. Bring it along to any BBQ this summer to wow your gathering!
Makes
Serving size
Ingredients
1 whole, small (452 grams) pineapple, peeled and cored, cut into ½-inch thick rings
½ cup (76 grams) strawberries, halved
1 tablespoon and ⅓ cup brown sugar, divided
⅔ cup white sugar
⅔ cup milk
3 tablespoons sunflower oil
1 medium egg
1 teaspoon lemon juice, freshly squeezed
½ teaspoon vanilla extract
1 ⅓ cups cake flour
1 ¼ teaspoons baking powder
¼ teaspoon sea salt
Special Equipment:
Parchment paper
9-inch round cake pan
Instructions
- Preheat oven to 350°F.
- Place sliced pineapple rings onto the parchment paper lined cake pan, distribute evenly. Cut additional slices in half to line sides of pan.
- Fill centers of pineapple rings and gaps with strawberry halves in an attractive and even pattern.
- Sprinkle 1 tablespoon of brown sugar over the strawberries, distributing evenly.
- Combine remaining brown sugar, white sugar, milk, oil, egg, lemon juice and vanilla extract in a large mixing bowl. Whisk to combine well.
- Whisk together cake flour, baking powder and salt in a separate medium mixing bowl. Add to moist ingredients and mix until all ingredients are incorporated.
- Pour batter into cake pan on top of pineapple and strawberries
- Bake for 50 to 55 minutes or until a toothpick comes out clean.
- Invert cake immediately and carefully by placing a plate on top of the cake pan and flipping over so the cake drops down.
- Remove parchment paper very carefully.
- Cool for 10 minutes. Cut evenly into 8 pieces.
Cooking Tip
You will probably have some leftover pineapple, try throwing it on the grill! It will be a great way to enhance its natural sweet flavor.
Recipe Contributed by FamilyCook Productions
Content made possible with support from Fresenius Medical Care Renal Pharmaceuticals
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