Pineapple Upside-Down Cake

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.

Enjoy!!!

OLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

INGREDIANTS:

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
1 egg

DIRECTIONS:

  1. Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter.
  2. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice and in any other holes in between pineapple pieces
  3. 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.
  4. Pour batter over pineapple and cherries. Bake 40-50 minutes or until toothpick inserted in center comes out clean.
  5. 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.

Love,

Ally