Pineapple Upside Down Cake with Glaze
This dessert is not your classic pineapple upside down cake. This moist and buttery made from scratch cake has the traditional pineapple slices and cherries but is finished with a sweet and shiny glaze on top.
Equipment
- 1 stand mixer
- 1 paddle attachment
- 1 9 by 9 inch baking pan
- 1 Spatula for scraping into the pan
Ingredients
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- ½ teaspoon salt
- 4 eggs
- 2 cups cake flour
- 3 teaspoon baking powder
- ¾ cup whole milk
- 1 tablespoon vanilla extract
- ½ teaspoon lemon extract
- 20 oz can sliced pineapple
- 1 jar maraschino cherries
- baking spray for pan
Instructions
- 1. Preheat the oven to 350 degrees F.2. Spray a 9 by 9-inch pan with baking spray.3. Place the pineapple rings in the bottom of the pan and place a cherry in the middle of each pineapple ring.4. Cream together the butter and sugar on medium speed with the paddle attachment on your stand mixer.5. Add the salt.6. Slowly add the eggs one by one.7. Slowly add in the cake flour a little at a time until combined.8. Add the baking powder, milk, vanilla and lemon extracts until combined.9. Pour batter over the pineapple slices. Be careful not to over fill the pan.10. Bake in preheated oven for about 40 minutes or until a toothpick comes out of the center of the cake clean. 11. Cool and take out of the pan. Finish with a glaze on top brushed on with a pastry brush.
- For the glaze:1 cup water1 ½ cups corn syrup1 ¼ cups granulated sugar.Mix the ingredients together in a small pot and bring to a boil . Make sure the sugar is completely dissolved. Brush the glaze over the cake immediately with a pastry brush.Enjoy!!
