I’ve only tried pineapple upside-down cake once before, one of the many cakes I’ve attempted to make when I was just learning how to bake on my own; it didn’t turn out well, to make the story short. I was very disappointed then because it was supposed to be a very easy cake to make, well it is, I must have done something wrong. But I did put this cake into my will-not-make again list which is very unfair( for this cake), I know but I got hurt, I was young.. lol 😀
Okay, I should have just used a cake mix before and spared myself the disappointment but I wanted to learn to bake from scratch (I have been baking from scratch since). So now, I decided to try making this cake again with a different recipe that I found in the internet; I chose this among many others out there because it’s very easy, I like that it doesn’t have any butter/margarine in the cake batter because I feel that the melted butter at the bottom of the pan should be enough. The cake is delicious and turned out beautiful inspite of my faulty oven almost burning it again.
note: Make sure that when you make this cake you have a big rectangular serving dish that will fit this cake, I didn’t so I just use a tray, I coverd it with foil and just trimmed the foil after I inverted the cake.
Put butter/margarine in the pan and melt in the oven; arrange pineapple slices and cherries on top
pour cake batter over .. ooohh look at that melted butter, are you scared? LOL
bake cake and invert in a serving dish..I didn’t realize until this moment that I don’t have a big enough serving plate to hold this :S
This cake is meant for sharing..I brought it to my in-laws for our Sunday night dinner get-together 🙂
PINEAPPLE UPSIDE-DOWN CAKE
tweaked from My Wooden Spoon
Makes one 9×13 cake
8 slices of pineapple (drained)
8 Maraschino Cherries + 8 more for garnish (optional)
1 cup brown sugar
1/3 cup butter
1 3/4 cups flour
1/4 cup cornstarch
1 Tablespoon baking powder
1 1/4 cups sugar
1 tsp. salt
1/2 cup milk*
1 teaspoon vanilla
Heat oven to 350°F. In 9 x 13 pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
Sift together flour, cornstarch, baking powder and salt in a bowl, set aside. Beat eggs and sugar in another bowl, add vanilla extract; alternately add flour and milk in three additions, ending with flour, scraping bowl occasionally. Mix well and pour batter over pineapple and cherries.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan and then 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.
* I found a recipe that uses pineapple syrup instead of milk in the cake batter, I have yet to try it though; I will make an update to this post/recipe.
♥ Have a nice day!! 🙂 God Bless! ♥