A newstalgic twist on pineapple upside-down cake. This version incorporates McCormick Culinary® Tamarind and Pasilla Chile Seasoning into the buttery mixture that caramelizes around the batter as the cake cooks, resulting in fragrant, fruity flavor and mild heat throughout every bite of this retro classic.
Ingredients
Serves 1
- 1/2 cup (1 stick) Butter, unsalted, softened, divided
- 3/4 cup Brown Sugar, light
- 2 tbsps McCormick Culinary ® Tamarind & Pasilla Chile Seasoning , divided
- 1 can (20 ounces) Pineapple Slices in Juice, drained
- 8 each Maraschino Cherries
- 1 1/2 cups Flour, all-purpose
- 1 1/2 tsp Baking Powder
- 3/4 cup Sugar, granulated
- 1/2 cup Milk, whole
- 2 each Eggs, large
Procedure
- Heat oven 350°F (180°C). In bowl of stand mixer, beat 1/4 cup (1/2 stick) butter on medium speed until smooth, about 30 seconds. Add brown sugar and 1 tablespoon of the Tamarind & Pasilla Chile Seasoning, beating until light and fluffy, about 2 minutes. Spread mixture evenly in 9” round cake pan. Arrange pineapple slices and cherries in pan over top of butter mixture; reserve.
- In a bowl, whisk flour, baking powder and remaining 1 tablespoon Tamarind & Pasilla Chile Seasoning. In a separate bowl, whisk granulated sugar, milk, and eggs until smooth. Melt remaining 1/4 cup butter and whisk into milk mixture until well blended. Gradually add flour mixture to milk mixture, whisking just until blended. Pour batter evenly over pineapple and cherries in prepared cake pan.
- Bake until a toothpick inserted in center comes out clean, about 45 to 50 minutes. Run a knife around edge of cake to separate from pan. Cool in pan 10 minutes. Invert cake pan onto serving plate. Let stand a few minutes so sugar mixture can drizzle over cake. Remove pan. Hold warm for service. Serve with ice cream or whipped cream, if desired.
- Recipe type: Desserts
- Cuisine: North American
