I really enjoy cakes that have all the flavor in the cake itself. I like toppings on my cakes but I like it to be together in one harmonious bite. That’s why I love the pineapple upside down cake. All the goodness on the top of the cake is baked right in!
- 1/2 cup butter
- 3/4 cup brown sugar
- 1 can pineapple slices. Reserve the juice.
- Handful of marchiano cherries, halved
- Place butter in 9 inch cake pan or cast iron skillet. Place in the oven for 5 minutes to melt.
- Sprinkle brown sugar over melted butter.
- Place pineapple slices over brown sugar around the edges & center of the pan, slightly overlapping them.
- Place the cherry halves in the center of the pineapple rings, rounded side down.
- Set aside & prepare cake batter.
- 2 eggs
- 1/2 cup milk
- 1/4 cup pineapple juice
- 1 1/2 cups all – purpose flour
- 1 1/2 tsp baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup softened butter
- 1 teaspoon vanilla extract
- In a large bowl, cream butter & sugar until light & fluffy.
- Beat in the eggs, then stir in the vanilla & pineapple juice.
- Beat in the flour mixture alternatively with the milk, mixing just until incorporated.
- Bake in a pre- heated oven for 30-35 minutes or until a tooth pick inserted into the center comes out clean.
- Loosen the cake from the sides by running a butter knife around the edges of the cake. Let cake rest for 10 minutes.
- After resting the cake for 10 minutes, run your knife along the edges a few more times so that the cake will be ready to come out of the pan.
- Invert the cake onto a plate or flat surface such as a cutting board. Make sure whatever you use fits snugly against the pan. Tap & jiggle the pan so that cake comes out nice and pretty and in one piece. Serve as is or with whipped cream. Enjoy!