Description
A delightful twist on the classic upside-down cake featuring strawberries and pineapple.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 can pineapple slices, drained
- 1 cup fresh strawberries, sliced
- 1/2 cup brown sugar
- 1/4 cup maraschino cherries
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In another bowl, combine flour, baking powder, and salt.
- Add the dry ingredients to the creamed mixture alternately with milk.
- Arrange pineapple slices and strawberries in the bottom of the prepared bundt pan.
- Sprinkle brown sugar over the fruits.
- Pour the batter over the fruit layer.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let the cake cool for 10 minutes before inverting onto a serving plate.
Notes
- Store leftovers in an airtight container.
- Can be served with whipped cream.
- Use fresh fruits for better flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: Pink Strawberry Pineapple Upside-Down Pound Cake