The title of the recipe

Pineapple Upside-Down Cake with a Twist

Description

A classic pineapple upside-down cake with a hint of caramel and a crunchy cookie crust.

Ingredients

For the Cookie Crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup packed light brown sugar
• 1/4 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• Pinch of salt

For the Cake:

• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup pineapple juice
• 1 cup crushed pineapple

For the Caramel Topping:

• 1 cup brown sugar
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter

Instructions

Make the Cookie Crust:

1. Preheat oven to 350°F (180°C). Line a 9x13-inch baking dish with parchment paper.
2. In a medium bowl, whisk together flour, brown sugar, and salt. Add softened butter and mix until crumbly. Press into prepared baking dish.
3. Bake for 20 minutes or until lightly golden.

Make the Cake:

1. Preheat oven to 350°F (180°C). Grease a 9x13-inch baking dish.
2. In a large bowl, whisk together sugar, eggs, flour, and salt. Add pineapple juice, crushed pineapple, and mix well.
3. Pour batter over cookie crust and bake for 35-40 minutes or until toothpick inserted in the center comes out clean.

Make the Caramel Topping:

1. Melt brown sugar, heavy cream, and butter in a saucepan over medium heat.
2. Bring to a boil, then reduce heat to low and simmer for 5 minutes or until caramelized.

Assemble and Serve:

1. Let cake cool completely on a wire rack.
2. Drizzle caramel topping over cooled cake.
3. Slice and serve.

Notes

• You can adjust the amount of pineapple juice and crushed pineapple to your liking.
• The cookie crust adds a nice crunch to the cake, but you can omit it if you prefer a traditional pineapple upside-down cake.
• This recipe makes 8-10 servings.