I've been baking a lot of classic desserts lately, and this Cinnamon Pineapple Upside Down cake fits right into my retro baking repertoire. My daughter wanted to do something to give this cake a modern twist. So we decided to add some cinnamon into the cake batter. Wow! Did the addition of some spice really amp up the flavor in this Cinnamon Pineapple Upside Down Cake. We also played up the pineapple flavor by adding pineapple juice to the batter. This dessert is putting me in the mood for summer! Time to take a slice of this Cinnamon Pineapple Upside Down cake with us to the beach. This dessert will surely spice up our summer!
Here's how me made it:
Ingredients:
Cake: 1 and 1/2 cups flour; 1 cup granulated sugar; 3/4 cup milk; 1/4 cup pineapple juice; 1/4 cup oil; 1 egg; 2 tsp. baking powder; 2 tsp. cinnamon
Glaze: 1/2 cup butter; 1/4 cup brown sugar
Pineapple layer: one 6 ounce jar maraschino cherries; one 20 ounce can pineapple rings
Directions:
Cake:
Preheat oven to 350 degrees. Spray a 9x2 inch deep pie pan with cooking spray. In a medium size mixing bowl, combine the flour, sugar, baking powder, and cinnamon. Add the oil, egg, milk, and pineapple juice. Using an electric mixer, beat on medium speed for 2 minutes. Set batter aside.
Glaze:
Melt the butter in the microwave for 20 seconds, or until melted. Add the brown sugar and stir. Pour glaze into the pan. Use a spatula to spread to edges.
Pineapple layer:
Place the pineapple rings over the glaze. Some rings may be cut in half to cover the edges. Add a cherry in the center of each ring, as well as any empty spaces in the pan. Pour the batter over top of the pineapples and cherries. Bake for 35 minutes, or until browned on top, and a toothpick inserted into the center of the cake comes out clean.
Here's how me made it:
Ingredients:
Cake: 1 and 1/2 cups flour; 1 cup granulated sugar; 3/4 cup milk; 1/4 cup pineapple juice; 1/4 cup oil; 1 egg; 2 tsp. baking powder; 2 tsp. cinnamon
Glaze: 1/2 cup butter; 1/4 cup brown sugar
Pineapple layer: one 6 ounce jar maraschino cherries; one 20 ounce can pineapple rings
Directions:
Cake:
Preheat oven to 350 degrees. Spray a 9x2 inch deep pie pan with cooking spray. In a medium size mixing bowl, combine the flour, sugar, baking powder, and cinnamon. Add the oil, egg, milk, and pineapple juice. Using an electric mixer, beat on medium speed for 2 minutes. Set batter aside.
Glaze:
Melt the butter in the microwave for 20 seconds, or until melted. Add the brown sugar and stir. Pour glaze into the pan. Use a spatula to spread to edges.
Pineapple layer:
Place the pineapple rings over the glaze. Some rings may be cut in half to cover the edges. Add a cherry in the center of each ring, as well as any empty spaces in the pan. Pour the batter over top of the pineapples and cherries. Bake for 35 minutes, or until browned on top, and a toothpick inserted into the center of the cake comes out clean.
