Have a late night sweets craving? Need a dessert to take to a dinner ASAP? Just want to make your family something special and delicious without spending hours slaving in the kitchen? Look no further than the quick and easy classic Pineapple Upside Down Cake. This cake goes together in a snap, bakes in about 35 minutes, is best served warm (so no waiting!) and is made with pantry staples!
1/4 c. butter
1/2 c. lightly packed light brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch of salt
1/3 c. chopped pecans
7 pineapple rings (1 20oz can with 3 leftover)
3TBSP butter, room temp
1/4 c. light brown sugar
1/2 c. sugar
1 large egg
1/2 tsp salt
1/2 tsp cinnamon
1 3/4 tsp baking powder
1 tsp vanilla
1 1/3 c. flour
1/2 c. milk
Preheat the oven to 375. Spray a 9" cake pan with baking spray. Make the topping by melting the butter and mixing in the brown sugar, cinnamon, nutmeg and salt. Spread the topping in the bottom of the pan. Lay the pineapple rings in the pan. Fill any holes with chopped pecans. Set aside.
Using a hand mixer or wooden spoon mix the butter and sugars together. Mix in the egg, salt, cinnamon and baking powder. Mix in half the milk and then half the flour. Mix in the remaining milk and flour.
Carefully pour the batter evenly over the topping. Use an offset spatula to smooth the batter over the entire pan.
Bake the cake for 30-35 minutes, until a toothpick comes out clean. Allow the cake to cool for 5 minutes. Run a knife around the edge. Place a serving plate on top of the cake pan and carefully flip the cake over, tapping the bottom of the pan until the cake releases. If any of the pineapple rings stick to the pan pull them out and lay them back on top.
This cake is best served warm which means no waiting for a cake to cool!
**Adapted from the King Arthur recipe