Pineapple Upside Down Cake

• FOR THE CAKE:
• 6 Tablespoons Butter, Cold Sliced Into 1 Tablespoon-sized Pieces
• 1/2 cups Brown Sugar
• 1/2 cups Sugar
• 2 whole Eggs
• 2 teaspoons Vanilla
• 1/2 cups Pineapple Puree (Place Remaining 1/4 Of The Whole Fresh Pineapple Into Blender Or Food Processor And Process Until Smooth)
• 2 teaspoons Baking Powder
• 1/4 teaspoons Sea Salt
• 1-1/2 cup Whole Wheat Pastry Flour Or All-Purpose Flour
• 2 Tablespoons Milk
• FOR THE CARAMEL TOPPING:
• 7 Tablespoons Butter
• 3/4 cups Brown Sugar
• 1 Tablespoon Brown Sugar
• 3/4 whole Fresh Pineapple, Core And Peel Removed And Sliced Into 1/2" Thick Slices

1. For the cake:
2. Preheat oven to 350 F. Heavily butter a 9" by 2" deep cake pan. Set pan aside.
3. In the bowl of a stand mixer fitted with a paddle attachment add butter and both sugars, beat on medium until light and fluffy. Add eggs and mix to combine. Add vanilla, pineapple puree, baking powder and sea salt, beat on medium until light and fluffy. Add all of the flour and mix until just barely combined on low (you should still see flour). Add the milk and mix until fully combined. Set aside.
4. For the caramel topping:
5. In a heavy-duty pan add butter and 3/4 cup plus 1 tablespoon brown sugar. Stir to combine and cook over medium heat, stirring until sugar becomes smooth.
6. Pour hot sugar mixture into your prepared cake pan. Top with pineapple slices. Cover with cake batter and place into preheated oven.
7. Cook for 45 minutes or until a wooden toothpick comes out clean.
8. Allow cake to cool 4 minutes in pan before inverting it onto a cake plate.
9. Enjoy warm or at room temperature with a scoop of vanilla ice cream.

cake, butter, brown sugar, sugar, eggs, vanilla, pineapple puree, baking powder, ubc, whole wheat pastry flour, milk, butter, brown sugar, brown sugar, fresh pineapple

Taken from tastykitchen.com/recipes/desserts/pineapple-upside-down-cake-3/ (may not work)