Rusty's Pineapple Upside Down Cake with Sauce
Preparation: 20 min.
Cooking: 55 min.
Total: 75 min.
- 1/2 Cup unsalted butter
- 1/2 Cup brown sugar, packed
- 1 1/4 Lb unsweetened pineapple slices , drained, juice reserved
- 4 Tbsp pecan halves
- 1 1/4 Cup all purpose flour
- 1 Cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 5 1/4 Fl Oz whole milk
- 1 tsp vanilla extract
- 1/4 Cup unsalted butter , softened
- 1 large eggs
- 1/4 Cup brown sugar
- 3 tsp cornstarch
- 1 tsp lemon juice
- 2 Cup whipped cream (optional)
Preheat oven to 350 ℉. Melt 1/3 whole cup butter in a 9x9 inch baking dish (or 10 inch round cake pan) in the oven. Remove from oven. Sprinkle with 1/2 whole cup brown sugar and cover with a single layer of pineapple slices. Place pecan halves in center of rings and any other available spaces. Set aside.
Sift next 4 ingredients together in a mixing bowl. Add milk, vanilla and 1/3 whole cup softened butter. Beat 2 minutes at medium speed with an electric mixer. Add egg and mix thoroughly. Pour over pineapple and bake 40-50 minutes until a tester comes out clean when inserted in center of cake.
Meanwhile, combine 1/3 whole cup brown sugar with cornstarch. Mix thoroughly to remove any lumps. Add enough water to pineapple juice to measure 1 whole cup and stir into brown sugar mixture. Bring to a boil over medium high heat or in microwave, stirring frequently until just thickened. Remove from heat. Stir in remaining 2 whole Tbsp butter and lemon juice. Serve over cake with a dollop of whipped cream if desired.
Options: Substitute maraschino cherries, or other dried fruit in the center of the pineapple slices when arranging.