Torta rovesciata all’ananas

Ingredienti

• 1 Cup Brown Sugar (packed)
• 1 Stick Butter
• 8 Pineapple Rings
• 8 Maraschino Cherries (without stem)
• 2 Cups Flour
• 1 Stick Butter (softened)
• 3/4 Cup Pineapple Juice
• 1/2 Cup Sugar
• 1/2 Cup Brown Sugar (packed)
• 1/2 Cup Buttermilk
• 2 Eggs
• 1 Tablespoon Vanilla Extract
• 1/2 Tablespoon Baking Powder
• 1 Teaspoon Salt

Preparazione

1. 1

   Preheat the oven to 350 degrees and grease a 9x13 cake pan.

2. 2

   In a small bowl, melt one stick of butter in the microwave for about a minute. Add in the brown sugar and mix well. Heat in the microwave for one more minute.

3. 3

   Pour the sugar mixture in the bottom of the prepared cake pan and spread even.

4. 4

   Reserve the pineapple juice from the pineapple rings and place 8 on the top of the brown sugar mixture. Three down each side, two down the middle.

5. 5

   Place a cherry in the middle of each pineapple ring.

6. 6

   In a large bowl, cream together the butter and both sugars. Add in the vanilla, buttermilk, eggs, and pineapple juice. Mix well.

7. 7

   In a separate bowl, combine the rest of the ingredients and mix well.

8. 8

   Combine the wet and dry ingredients. Mix well.

9. 9

   Pour the cake batter over the brown sugar mixture, gently spreading it to be an even layer.

10. 10

    Bake for 30 minutes or until a toothpick comes out clean.

11. 11

    Remove from the oven and let the cake cool in the pan for around 20 minutes. Invert onto a cookie sheet covered in parchment paper or another serving board.