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.

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