Semi-Guilt Free Fresh Pineapple Upside-Down Cake
The other day I had a fresh pineapple nearly past its prime and needed to do something with it. Pineapple upside-down cake seemed the perfect solution. Using fresh pineapple instead of canned won’t give you a guilt-free dessert (especially if you add the suggested scoop of ice cream), but it will give you less calories per serving than using canned pineapple. So I’m calling it semi-guilt-free. Nothing like rationalization when it comes to sweets, right?
1 cup unsalted butter, softened
1-3/4 cups brown sugar
1/2 fresh pineapple
2 cups all-purpose flour
1 T. baking powder
1/4 teaspoon salt
3 large eggs
2-1/2 teaspoons vanilla extract
3/4 cup whole milk
Preheat oven to 350 degrees F.
Melt 1/3 cup butter in 9”x13” Pyrex baking pan in microwave. Stir in 3/4 cup brown sugar. Spread mixture evenly in pan.
Cut pineapple into 2” chunks. Arrange pineapple over butter and sugar mixture.
Sift flour, baking powder, and salt in a bowl. Set aside.
In mixer on medium speed, cream remaining butter with remaining brown sugar, scraping sides often. While continuing to beat, add eggs one at a time, then vanilla.
On low speed, gradually add flour, alternating with milk and scraping sides after each addition.
Pour batter over pineapple. Bake 40-45 minutes or until toothpick inserted in center comes out clean.
Loosen sides of cake from pan by running a knife around inside of pan. Invert cake on cookie sheet or large platter. Let stand five minutes. Remove pan. Cool completely before serving.
Add a scoop of salted caramel ice cream for an extra treat.