WELLS ERNS PINEAPPLE UPSIDE DOWN CAKE


Ingredients:

For greasing:

1/2 cup MAGNOLIA GOLD BUTTER UNSALTED
1 cup brown sugar
1 cup MAGNOLIA ALL PURPOSE FLOUR

For garnish

6 pc pineapple slices, cut in halves

For cake mixture:

1 cup MAGNOLIA FRESH MILK
1-1/2 cups sugar
1 tsp iodized fine salt
1 tsp vanilla extract
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 at 350°F or 175°C. Prepare a 9 or 10 inch bundt pan. Set aside.
  2. Beat together butter, brown sugar and all purpose flour. Use this mixture to grease the bottom and sides of the pan.
  3. Arrange pineapple slices and cherries on the bottom of pan. Set aside.
  4. Beat all ingredients together for 5 minutes with a hand mixer, or 3 minutes in a mixer using a paddle.
  5. Pour mixture on prepared pan and bake for 55 minutes to one hour or until cake springs back when lightly tapped. Set aside and allow to cool. Carefully invert on cake platter.
Makes 10-12 servings.    

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