Wednesday, January 18, 2017

BUTTERSCOTCH PINEAPPLE UPSIDE DOWN CAKE

2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 pkg (12-oz) butterscotch morsels, divided
3/4 cup butter, softened
2 cans (8-oz each) sliced pineapple, drained; reserve 3/4 cup juice
8 maraschino cherries
1 cup sugar
2 eggs

Preheat oven to 350 degrees.

In a small bowl, combine the flour, baking powder and salt; set aside.

In a 10-inch iron skillet, over low heat, combine 1 cup of the butterscotch morsels and 1/4 cup of the butter. Stir until the morsels melted and the mixture is smooth. Remove from the heat.

Arrange the pineapple and maraschino cherries in the skillet, placing a cherry inside the center of each of the pineapple slices.

In a large bowl, combine the sugar, remaining 1/2 cup butter and the eggs; beat until creamy. Gradually add the flour mixture alternately with the 3/4 cup of pineapple juice.

Stir the remaining butterscotch morsels into the batter. Pour gently over the pineapple slices.

Bake at 350 degrees 35 to 40 minutes. Remove from oven and immediately invert onto a serving plate.


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