Pineapple Upside Down cake
I’ve always loved to eat this cake, but never thought to try to make this cake because I was feeling intimidated by the cake.
I tried to make this for Easter one day, and followed the recipe but somehow I mixed up the sugar and salt, but the cake looked amazing!
I was really upset because after coming to Kuwait, my baking wasn’t up to par. There was always some issue with the cake not setting, falling apart, etc. I was so upset, but then a few months later I just couldn’t help myself so I decided I would try to make this Pineapple Upside Down Cake again.
I googled many recipes and couldn’t come up with one so then I did what I usually do when I consult recipes, I mixed up different recipes. When I look for recipes, I never stick with one recipe. I like to do my research with the different ingredients, preparation, and also I always make sure to read the comments that other readers have written.
Here are the different sites that I looked through to come up with my version of Pineapple Upside Down Cake!
http://www.foodnetwork.com/recipes/ree-drummond/pineapple-upside-down-cake-recipe.html – Pioneer Woman! Of course I have to check her out first! She’s my Go-To gal!
1/2 cup of melted butter
Brown sugar (no measurement)
6 or 7 Sliced Pineapples
15 Maraschino Cherries – You can add more if you wish
2 Cups All Purpose Flour
1 teaspoon of baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 Cups granulated sugar (you can use up to 2 cups if you want it sweeter)
1 cup milk
1 cup of the reserved pineapple liquid
1/2 cup butter at room temp
2 teaspoons of vanilla extract
9 inch round pan
Step One – Topping
Preheat your oven to 350F.
I prepared the topping first so it will have time to set before adding the batter.
Add 1/2 cup of melted butter onto the round pan and then sprinkle enough brown sugar to cover all the melted butter.
Next add the Pineapple slices on top of the butter/brown sugar mixture, make sure not to move the pineapple around after you have put it on top of the mixture.
After you have done this, place the cherries in between or around the cake, where ever you would like.
Now keep your pan aside and get ready to make the batter!
Step Two – Batter
In medium-sized mixing bowl add the dried ingredients EXCEPT the SUGAR and mix together (Flour, Baking powder, baking soda, and salt)
Combine the milk and pineapple juice into one bowl and set aside.
In a large bowl take your SOFT room temperature butter and mix it with the sugar using a mixer or if you are lucky a Kitchen Aid Stand mixer (I am waiting for my move back to Texas to buy this..because it’s not worth it to buy here in Kuwait) Make sure to mix well. Add the vanilla.
Next add your eggs one at a time and beat. Afterwards, add the flour mixture into the egg mixture a little bit at a time and alternate this with the milk/juice mixture. I read on Paula Dean to start and end with the flour mixture so that’s what I did. Mix all this on medium until the batter is soft and no clumps remain.
Once the batter is set, pour on top of the topping you’ve set aside. Make sure to smooth out the cake using a spatula.
Stick it in the oven and wait for about 30 minutes until the cake is done. You can test it by inserting a toothpick or a sharp object in the middle and if it comes out clean then you know the cake is done. I use the handle of a teaspoon because I have no toothpicks at home and the insert is not as big.
Once the cake is done, allow it to cool for a 10 minutes or so (I think I only wait 5 minutes because I’m scared the cake will get stuck) and then flip it onto your serving tray so the bottom of the cake will be on top. If you are scared that it won’t flit properly, you can run a knife along the sides of the cake to loosen it around the edges.
This cake came out really good and it was a hit at the office! I made it once more for another group of friends and they also loved it!