Sunday, January 30, 2011

Pineapple Upside Down Cake

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
Gently mix.
Add drained crushed pineapple.
Place maraschino cherries into the pineapple mix.
Set aside.

In a separate bowl combine:
1 Cup flour
1/2 cup sugar
1 egg
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!

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