We were in the mood for something sweet, not too heavy, and believe it or not...not chocolate! What we had on hand was the makings for Pineapple Upside Down Cake with a little variation: There were no pineapple rings so crushed pineapple was used. It was also nearly shocking that we had maraschino cherries, but they sure are pretty!
The recipe went like this: Pineapple Upside Down Cake
Preheat Oven to 350'
Open a can of crushed pineapple, dump into a strainer with a bowl below! Drain juice.
3 Tablespoons of butter melted in a round cake pan
1/2 Cup brown sugar
2 Tablespoons of reserved pineapple juice
Add drained crushed pineapple.
Place maraschino cherries into the pineapple mix.
In a separate bowl combine:
1 Cup flour
1/2 cup sugar
1 Cup Pineapple juice
2 1/2 teaspoons baking powder
1/3 cup coconut oil or shortening
Mix until smooth.
Pour over pineapple mixture in pan. Bake at 350 for about 40 minutes.
Remove from oven and immediate invert onto a plate. Leave pan over the cake on the plate for about 5 minutes. Then take pan away and you will have a tasty, sweet treat!
Scratch and Sniff Photo!! Mmmm, you can almost smell the buttery pineapple. Remember, the cherries are optional.
Finally, serve the cake warm with a cup of tea or coffee and enjoy the winter storm blowing the rain!