It’s been a while since I’ve written a recipe for a dessert and I think this one is a perfect comeback. It has a creative twist to the classic pineapple upside down cake. It’s yummy, moist, and fluffy. Enjoy!
Strawberry & Chunky Pineapple Upside-Down Cake
Ingredients
- ¼ Cup Butter, Melted
- ¾ Cup Brown Sugar, Packed
- 20 oz. Can Pineapple Chunks, Drained
- 10 Large Strawberries, Sliced
- 1⅓ Cup Cake Flour
- 1 Cup Granulated Sugar
- ⅓ Cup Coconut Oil
- 1 ½ Tsp. Baking Powder
- ½ Tsp. Salt
- ¾ Cup Whole Milk 1 Egg, Beaten
Instructions
- Preheat oven to 350°. Pour butter into 8×8 glass baking dish. Evenly layer brown sugar on top of butter. Allow butter to soak into sugar. Layer pineapples on top of brown sugar. Layer strawberries on top of pineapples. Some strawberries will float to the top. In a medium bowl, mix remaining ingredients together until completely combined. Evenly pour batter into baking dish. Bake for 50 minutes or until cake test is passed. Place serving plate on top of baking dish and turn upside down. Cake should easily slide on to serving plate. Remove baking dish. Serve warm.
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