Tamarind Pasilla Pineapple Upside-Down Cake

Name: Tamarind Pasilla Pineapple Upside-Down Cake
Prep time: 15 min
Cook time: 50 min
Yield: 8
Ingredients: 1/2 cup (1 stick) unsalted butter, softened, divided; 3/4 cup light brown sugar; 2 tbsps Tamarind Naturally Flavored Pasilla Chile Seasoning divided; 1 can (20 oz) pineapple slices in juice, drained; 8 maraschino cherries; 1 1/2 cups all-purpose flour; 1 1/2 tsps baking powder; 3/4 cup granulated sugar; 1/2 cup whole milk; 2 large eggs

A newstalgic twist on pineapple upside-down cake. This version incorporates McCormick® 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 ... Read More Read Less

15m

PREP TIME

50m

COOK TIME

10

INGREDIENTS

Servings: 8

Ingredients

1/2 cup (1 stick) unsalted butter, softened, divided
3/4 cup light brown sugar
2 tablespoons McCormick® Flavor Inspirations Tamarind Naturally Flavored & Pasilla Chile Seasoning, divided
1 can (20 ounces) pineapple slices in juice, drained
8 maraschino cherries
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup granulated sugar
1/2 cup whole milk
2 large eggs

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven 350°F. Beat 1/4 cup (1/2 stick) butter with an electric mixer on medium speed until smooth, about 30 seconds. Add brown sugar and 1 tablespoon of the Seasoning, beating until light and fluffy, about 2 minutes. Spread mixture evenly in 9-inch round cake pan. Arrange pineapple slices and cherries in pan over top of butter mixture; set aside.
2 Whisk flour, baking powder and remaining 1 tablespoon Seasoning in medium bowl. Whisk granulated sugar, milk, and eggs in large bowl 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.
3 Bake 45 to 50 minutes until a toothpick inserted in center comes out clean. Run a knife around edge of cake to separate from pan. Cool in pan 10 minutes. Place serving plate, upside down, on top of pan. Invert pan and plate. Let stand a few minutes so sugar mixture can drizzle over cake. Remove pan. Serve warm.