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Friday, April 10, 2015

Sweet and Sour Upside down cake

Sweet And Sour Upside Down Cake

    • 1/2 cup packed brown sugar
    • 1/4 cup oil
    • 1/2 cup sweet and sour sauce divided
    • 1 20 oz can pineapple chunks/slices in juice undrained
    • 1 cup flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 3 eggs
    • 1 cup sugar


    • heat oven to 350 degrees
    • In small sauce pan combine brown sugar, and 1/3 cup sweet and sour sauce
    • Stir over low heat until brown sugar is melted and mixture is bubbly
    • Pour into 9 inch round cake pan
    • Drain pineapple reserving 2 tablesoons juice
    • Arrange pineapple in an even layer over brown sugar mixture
    • In small bowl combine flour, baking powder, and salt
    • In a large bowl beat eggs with sugar until well blended
    • Beat in remaining sweet and sour sauce and reserved pineapple juice
    • Fold in flour mixture just until moistened
    • Pour over pineapple brown sugar mixture in cake pan
    • Bake for 35 to 40 minutes until toothpick in center comes out clean
    • Loosen cake edgeds with knife and invert onto serving platter