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| Disney |
Pineapple Upside Down Cake is such a classic
dessert. It was created in the 1920s and used the recently developed canned pineapple in a baking style that had been around since the Middle Ages. The result is delicious. This version is the recipe that
Disney uses at the Plaza Inn in
Disneyland.
Pineapple Upside Down Bundt Cake - Plaza Inn
Makes 12 servings
Topping
1/2 cup brown sugar, packed
1/4 cup unsalted butter, melted
2 cups diced fresh or canned pineapple, drained
1/2 cup chopped maraschino cherries
Grease 12 mini bundt or muffin tins with non-stick cooking spray.
Stir brown sugar and melted butter together in a small bowl. Place 2 teaspoons of butter mixture in the bottom of each muffin cup.
Place 2 1/2 tablespoons diced pineapple and 2 teaspoons chopped maraschino cherries on top of butter mixture in each muffin cup. Set side.
Cake
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
2/3 cup sugar
2 eggs
1/2 tsp vanilla extract
3/4 cup pineapple juice
whipped cream, for serving
12 maraschino cherries, for serving
Preheat oven to 350°F.
Whisk flour, baking powder, and salt together in a medium mixing bowl. Set aside.
Cream butter and sugar in the bowl of an electric mixer fitted with a paddle attachment until fluffy. Add eggs, one at a time until incorporated. Add vanilla and mix for 1 minute on medium speed.
Reduce speed to low. Add 1/3 of the flour mixture and 1/2 of the pineapple juice. Repeat until all pineapple juice and flour are used.
Pour batter evenly over the diced pineapple and butter in muffin tins. Bake for 20-25 minutes, until a toothpick inserted in the center of each cake comes out clean.
Cool on wire rack for 10 minutes. Carefully flip muffin tin over to remove cakes. Top each cake with whipped cream and a maraschino cherry. Serve warm or at room temperature.
