Pineapple Upside Down Cake
The great taste of THRIVE Pineapple in every bite!
Chef Todd Leonard
- 1 1⁄2 c thrive pineapple chunks (fd)
- 1⁄2 c pineapple juice
- 1⁄4 c butter
- 2⁄3 c thrive brown sugar
- 1 1⁄2 c thrive white flour
- 1⁄4 t thrive iodized salt
- 2 t thrive baking powder
- 1⁄2 c butter, room temperature
- 3⁄4 c thrive white sugar
- 1 t vanilla extract
- 2 T thrive whole egg powder + 4 tbsp. water
- 1⁄2 c thrive instant milk, reconstituted
Rehydrate pineapple in juice and drain. Arrange pineapple in the bottom of a greased 9-inch round pan. In a saucepan, combine ¼ cup butter and brown sugar. Boil and continue stirring for 1 minute. Pour over pineapple.
To prepare batter, mix flour, salt, and baking powder; set aside. Mix butter and sugar. Add vanilla and eggs and mix again. Add dry ingredients alternately with milk, mixing well in between each addition. Whip until light and fluffy. Pour batter over pineapple and smooth.
Bake at 350 degrees for 45–55 minutes or until golden and cooked through. Serve warm with whipped cream or ice cream.