I made my first pineapple upside down cake today! I don't know why I have never made this before, it was so easy! I must have had some notion that it was complicated. The only thing my kitchen was missing was a round pan and cake flour.
I combined a couple of recipes to create my version. Here's how I made mine:
3 Tbs. of butter
1 can of pineapple slices
1 small jar of maraschino cherries
2/3 cup of packed brown sugar
1/3 cup of butter
1/2 cup white sugar
1 tsp. vanilla
1 1/4 cups of cake flour
1 1/2 tsp. of baking powder
1/2 tsp. of salt
1/2 cup of pineapple juice
- Preheat the oven to 350 degrees.
- Drain the pineapple slices and save the juice.
- Melt the 3 tablespoons of butter in a 9 inch round pan. I used the oven vent on my stove, if that hadn't of worked I would have put the pan in the oven for a few minutes.
- Sprinkle a tablespoon or two of the brown sugar into the butter. Then arrange the pineapples and cherries. I stuck with the traditional arrangement.Then sprinkle the rest of the brown sugar evenly across the top of the fruit.
- Cream together the 1/3 cup of butter with the white sugar until it's light and fluffy. Add the egg and vanilla, and beat well. Then sift together the flour, salt, and baking powder. I just used a whisk to combine mine.
- Add flour alternately with the pineapple juice, beating well after each addition.
- Spread the batter over the fruit and brown sugar.
- Bake at 350 degrees for 35-45 minutes. Remove from oven and let stand for 5 minutes, then invert the cake onto a plate. Best if served warm.
It was SO good. And it smelled delicious while it was baking. Mmmmmmmm.
Mine got a little too brown on the edges from the butter and brown sugar because I forgot that our oven bakes hot. I usually have to knock the temperature down 25 degrees from what it called for.
Now to figure out how to make an identical cupcake version... hmmm...