I was asking my friends today at lunch for suggestions on what I should bake tonight for this blog. A few girls insisted on this cake (mostly because they wanted me to bring it to school the next day). I wanted to make something fruity, celebrating the fact that it was finally warm out, and I wanted to try my hand at something unique. This recipe definitely seemed like it fit both of these categories.
Coincidentally, when I was Googling recipes for Pineapple Upside-Down Cake this afternoon, the first link that popped up informed me that today happened to be “National Pineapple Upside-Down Cake Day.” (https://foodimentary.com/2016/04/20/april-20-is-national-pineapple-upside-down-cake-day-2/) Out of 365 days in a year, I happened to make this recipe on its ‘holiday’. I’m pretty sure that my friends are psychic.
When making this dessert, I was hesitant to use the provided yellow cake recipe and wanted to find a different recipe online and combine it with the pineapple topping suggested. I ultimately decided to just try the original recipe (from Betty Crocker) before making any changes. The end result was so delicious. I made almost no modifications, and I would recommend sticking to the step-by-step recipe. I made my cake in a bundt pan, because it had been a while since I had used my bundt pan, but any cake pan works.
1/4 cup butter or margarine
2/3 cup packed brown sugar
9 slices canned pineapple (from 14-oz can), drained
9 maraschino cherries without stems
1 1/3 all-purpose flour
1 cup granulated sugar
1/3 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
- Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter.
- Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice and in any other holes in between pineapple pieces
- In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally.
- Pour batter over pineapple and cherries. Bake 40-50 minutes or until toothpick inserted in center comes out clean.
- Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm or cover and refrigerate.