FOLLOW US
MENU

PINEAPPLE UPSIDE-DOWN CAKE BY ERNEST AND MORELLA GALA

Ingredients:

1 cup MAGNOLIA FRESH MILK
1-1/2 cups sugar
1 tsp iodized fine salt
1 tsp vanilla
1 tbsp baking powder
6 pc MAGNOLIA BROWN EGGS
3-1/2 cups MAGNOLIA ALL PURPOSE FLOUR
1-1/4 cups MAGNOLIA GOLD BUTTER, softened

Procedure:

  1. Preheat oven to 350°F or 175°C. Beat together butter, brown sugar and flour. Use this mixture to grease the bottom and side of a 9 or 10-inch bundt pan. Arrange pineapple slices and cherries at the bottom of the pan.
  2. Beat cake ingredients for 5 minutes with a hand mixer or 3 minutes using a stand mixer using a paddle attachment. Pour mixture on prepared pan.
  3. Bake for 55 minutes to 1 hour or until cake springs back when lightly tapped. Set aside and cool. Carefully insert on cake platter.
Makes 48 pieces.
Share This Recipe

More Madalicious Things For You

FRESH SPRING ROLLS WITH TUNA
UBE PANCAKES WITH CREAM CHEESE SAUCE
MANGO CREAM REF CAKE
NO OVEN SUSHI BAKE
CASTELLA CAKE
CREMA & ICE CREAM COFFEE
DELICIOUS BABY BACK RIBS IN CLASSIC BBQ SAUCE
VEEGA MEAT-FREE SISIG
ANGUS DONUT BURGER
CALLOS

By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.