Pineapple Upside Down Cake

Winter has the area where I live in its clutches and I don’t like it. My idea of rebelling against (or living in denial of) it all is baking something that reminds me of Summer. Pineapples remind me of warmer temps and sunny days. I looked through many cookbooks for just the right recipe. Many of the ones I came across involved a sheet cake and cream cheese for frosting or maraschino cherries and a cast iron skillet. Not really what I had in mind. Just when I was ready to give up, I found the below recipe in Better Homes and Gardens New Cook Book and tweaked it a bit. It is an unconventional recipe but give it a try. The results are delicious!


Pineapple Upside Down Cake

2 tablespoons butter
1/3 cup packed brown sugar
1 tablespoon water
1- 8 oz can pineapple slices, drained and halved
4 maraschino cherries, halved (Optional. I left them off)
*”Busy-Day Cake” batter

Preheat oven to 350 degrees.

Melt butter on the lowest setting on the stove in a 9×1 and 1/2″  round baking pan.
Stir in sugar and 1 tablespoon water.
Remove from heat.
Arrange pineapple and cherries (optional) in the pan.
Prepare cake batter. (see below recipe)
Spoon cake batter over the pineapples/cherries, careful to not disturb their arrangement.
Bake for 30 to 35 minutes or until toothpick inserted near the center comes out clean.
Cool on wire rack for 5 minutes.
Loosen sides and invert onto plate.
I wasn’t sure if I should glaze or just sprinkle powdered sugar on top. I decided to do a light glaze using 1/4 cup of confectioners sugar mixed with 1/2 tablespoon of milk.

*”Busy-Day Cake” batter

1 1/3 cup all purpose flour
2/3 cup sugar
2 teaspoons baking powder
2/3 cup milk
1/4 cup softened butter
1 egg
1 teaspoon vanilla

Mix flour, sugar, and baking powder in a bowl. Add milk, butter, egg, and vanilla. Beat with an electric mixer on low speed until all ingredients are combined. Switch mixer to medium speed and beat for 1 minute.
Batter is now ready to pour into the cake pan where you’ve arranged the pineapples.

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