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Pineapple Upside-Down Cake

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Ingredients Method Notes

Ingredients
  

  • 1/2 cup butter
  • 1 1/3 cup brown sugar
  • 2 pints pineapple zucchini, drained or regular pineapple, drained.
  • 2 2/3 cup all purpose flour
  • 2 cups granulated sugar
  • 1 tbs baking powder
  • 1 tsp salt
  • 2/3 cup oil of choice
  • 1 1/2 cups cultured dairy, like buttermilk, clabber, or kefit see note
  • 2 eggs
  • 1 tsp vanilla

Method
 

  1. Heat oven to 350℉.
  2. In a 9x13 pan, melt 1/2 cup butter.
  3. When the butter is melted, sprinkle it with the brown sugar and layer on the pineapple zucchini. Set aside.
  4. Mix together the flour, sugar, baking powder, and salt.
  5. Add oil, cultured dairy, eggs, and vanilla.
  6. Mix together until smooth and spread on top of your pineapple mixture.
  7. Bake 55-60 minutes.
  8. Serve upside down with whipped cream or ice cream.

Notes

If you don't have cultured milk, make your own by adding 1 TBS white vinegar to 1 1/2 cups of fresh milk.