Pineapple Upside Down Cake.

A few months ago, I visited my oldest and dearest friend in my hometown.  We sat in her kitchen, laughing over ridiculous photos of us as very sassy 14-year-olds, listened to music, and just talked for hours.  While I was there, she and I went to the store to pick up some things to make a pineapple upside down cake.  She was attending a birthday party and wanted to bring one for the guest of honor.

I quickly contacted my husband for his recipe — because, while I’m not a huge fan of store bought pineapple upside down cakes (you know, the really buttery variety that leave grease stains on your napkin) — I am a fan of his.  It’s more of a biscuit-style cake which perfectly soaks up the brown sugar and pineapple juice and balances out that super sugary sweetness.  It’s completely and totally delicious.

If you’ve turned your nose up at pineapple upside down cake before (like I had), I highly recommend giving this recipe a go.  It is SO good!  Make it and share with the ones you love.  Have a great day, friends!

 

Pineapple Upside Down Cake

Recipe adapted via Betty Crocker

 

Ingredients:

¼ c. butter

2/3 c. packed light brown sugar

9 pineapple rings (from 14 oz. can, drained)

9 maraschino cherries

1 and 1/3 c. all-purpose flour

1 c. granulated sugar

1/3 c. shortening

1 and ½ t. baking powder

½ t. salt

¾ c. milk

1 egg

 

  1. Preheat oven to 350°F.  In a 9×13″ pan, place ¼ c. butter and melt in the oven.
  2. Once butter is melted, sprinkle brown sugar evenly over melted butter.  Arrange pineapple slices over brown sugar.  Place cherry in center of each pineapple slice.
  3. In a medium bowl, beat remaining ingredients with electric mixer on low speed, scraping sides of bowl constantly.  Beat on high speed 3 minutes, scraping bowl occasionally.  Pour batter over pineapple and cherries.
  4. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
  5. Immediately place heatproof 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.  Store cake loosely covered.

 

 

From my Instagram post, “Treasuring some quality time with my oldest friend this weekend.  We’re celebrating 28 years of best friendship and I can’t express what a blessing it is to have someone who’s loved you through the highest of highs, the lowest of lows, and the countless seasons of life.  Laughing over old photos tonight while the stereo blasts Florence and the Machine and I bake her a pineapple upside down cake.  Life is sweet.”

 

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Spring Break 1995
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April 2017
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