|My office was very expertly decorated for my birthday!|
It was my birthday recently and I almost always have make myself a pineapple upside down cake. It reminds me of home! I have made this recipe following this recipe through the cherry part and then using boxed cake mix for a quicker version. I have made them into cupcakes. But I find no need to try to make these into an updated/elevated version I love the caramel that forms when its cooking. It's so simple in it's old fashioned state. I love love love this cake!
It ended up snowing buckets the night before my birthday so I woke up early and baked this cake and then let it cool while I shoveled the yard. It smelled so yummy!
|Must resist licking the cake. MUST RESIST!|
Pineapple Upside Down Cake
Adapted from Better Homes and Garden's Cookbook
2 tblsp. butter
1/3 cup brown sugar
1 tblsp. water
1 8oz. can sliced pineapple, drained
1 jar drained maraschino cherries
1 1/3 cup all-purpose flour
2/3 cup granulated sugar
2 tsp. baking powder
2/3 cup milk
1/4 cup butter (room temperature)
1 tsp. vanilla
1. Preheat the oven to 350 degrees F. Place the first listed butter in the bottom of the pan. Place in the oven until melted. Add the brown sugar and water to the bottom of the pan. Stir until incorporated. Place the pineapple slices in the bottom of the pan. Then place cherries in the holes of the pineapple and in the open spaces in the bottom of the pan.
2. In a mixer place the flour, sugar, and baking powder. Mix until combined. Add milk, butter, egg and vanilla. Stir until combined.
3. Scoop batter onto the pineapple brown sugar mixture in the bottom of the pan.
4. Bake for 30-35 minutes or until a toothpick (wooden) comes out clean. Once completely baked, remove from the oven and place on a wire rack to cool. Cool for at least 30 minutes. This cake is great served warm or cold. Cake will last 3 days in the refrigerator. But is best served the day it is baked.
© Kim Bohme and A Bohme Cooked Meal