Here’s a yummy tropical treat for you! Make this delicious Pineapple Upside Down Cake using Marigold Margarine. Recipe Below. Happy Baking!
PINEAPPLE UPSIDEDOWN CAKE
2/3 cup Marigold Margarine, softened
2 cups flour
1 tbsp baking powder
1/4 tsp salt
1 cup brown sugar
3/4 cup buttermilk
1 tsp mixed essence
1 8oz can pineapple rings
10 maraschino cherries
3 tbsp brown sugar
1/3 cup melted Marigold Margarine
Heat oven to 350°F.
Melt 1/3 cup margarine in 9-inch baking pan in oven. Stir in 3 tbsp brown sugar. Spread mixture evenly in pan.
Arrange pineapple slices on top. Place cherry in center and between each pineapple slice, if desired.
Combine flour, baking powder and salt in bowl; set aside.
Combine 1 cup brown sugar and 2/3 cup margarine in bowl; beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs 1 at a time, until well mixed. Stir in vanilla. Gradually add flour mixture alternately with buttermilk, beating at low speed and scraping bowl often after each addition.
Gently spread batter over pineapple. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Remove from oven and allow to cool in for 5 mins in pan before removing cake to completely cool.