Preparation 1. Preheat oven to 350 F. Evenly sprinkle the brown sugar and salt over the bottom of a 9-by-2-inch ungreased round cake pan. Arrange the butter slices over the sugar in an even layer.

Pineapple upside-down cake recipe. I highly doubt you’ll have leftovers, but if you do, refrigerate the cake in an airtight container for up to four days or freeze for up to one month.

This classic pineapple upside-down cake recipe delivers a one-pan wonder. ... Pour the melted butter into the bottom of a 9-inch round cake pan. Brush the butter up the sides of the pan.

Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the pineapple, brown sugar and 1/4 teaspoon salt, and cook, tossing occasionally, until the sugar dissolves in the ...

Retro-favorite pineapple-upside down cake gets an easy upgrade courtesy of sophisticated Luxardo cherries in this recipe from cookbook author Cheryl Day. Deeply fruity and so-red-they’re-almost ...

Ingredients. 2 cups all-purpose flour. 2 teaspoons baking powder. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs, whites and yolks separated ...

Bread and Butter, a new book is a collection of home-baking recipes, handed down through Ciara McLaughlin’s family, brings cakes and bakes from Granny’s stove to your table, including this ...

This pineapple upside down cake features a soft, fluffy cake base topped with sweet caramelized pineapple and cherries. It’s an easy-to-follow recipe perfect for any baking level. Whether for a ...

W hile many pineapple upside-down cake recipes call for using round pans, it's also possible to bake a square or rectangular ...

3/4 cup plus 2 tablespoons light brown sugar. 1 1/2 sticks unsalted butter, softened. 1 vanilla bean, split, seeds scraped. 1/2 large pineapple—peeled, quartered, cored and sliced 1/3 inch thick ...