Swap Out Saturday- Pineapple Upside-down Cake

Pineapple Upside-down Cake

For our last Swap Out Saturday we decided to use our Sukrin Gold and Sukrin Monk to make one last summer treat!

Ingredients:

Topping:

1/4 cup unsalted butter melted

1 20-ounce can of pineapple slices, reserve the juice for the cake

20 maraschino cherries

Cake:

1 1/2 cups all purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter softened

2 eggs

1 teaspoon vanilla extract

1/4 cup sour cream

1/4 cup whole milk

1/4 pineapple juice

Instructions:

1. Preheat oven to 350F

2. Spray 10in cooking pan and set aside

3. Prepare the topping

4. In a small bowl, mix together the melted butter and Sukrin Gold until combined

5. Pour into prepared cake pan and spread into an even layer

6. Slice pineapple and cherries and arrange around the cake pan, cherries inside the pineapple

7. Make the cake

8. In a large bowl, mix together the flour, baking powder and salt and set aside

9. In a large bowl, mix the butter, Sukrin Monk and Sukrin Gold together until light and fluffy

10. Mix in the eggs one at a time until fully combined

11. Mix in the vanilla extract and sour cream until fully combined

12. In a separate bowl, mix together the pineapple juice and milk

13. Slowly add in the dry ingredients and batter and mix until fully combined

14. Pour the batter into the cake pan on top of the pineapple slices and cherries, spread into an even layer

15. Bake for 45-55 minutes or until a toothpick comes out clean

16. Remove cake from oven and let cool for 10 minutes