Ingredients
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1 can (20 oz) pineapple slices, drained
- Maraschino cherries
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup pineapple juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Melt the butter and pour it into a 9x9 inch square baking pan.
- Sprinkle the brown sugar evenly over the melted butter.
- Arrange the pineapple slices on top of the brown sugar. Place a cherry in the center of each pineapple slice.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the vegetable oil, pineapple juice, and vanilla extract to the dry ingredients. Mix until well combined.
- Pour the batter over the pineapple slices in the baking pan.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes, then invert it onto a serving platter.
- Serve the Zanzibari Pineapple Upside-Down Cake warm and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 45g
- Fat
- 15g
- Protein
- 3g
Supplies
9x9 inch square baking pan Mixing bowls Whisk Serving platter
Tools
Oven Toothpick
Serving suggestions
Serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Tips & tricks
For a decorative touch, you can add a sprinkle of shredded coconut on top of the cake before serving.
Cost
$10