Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

After a brief hiatus, we are back with the classic Pineapple Upside-Down Cake!
Many of the recipes in this cookbook call for a lot of oven and/or stove-time, which has not quite been a good match to the warm summer we've been having. BUT, this cake was a great way to get back in! This cake is a classic, with great flavors. Another benefit of the Pineapple Upside-Down Cake, is the excess of maraschino cherries in the house, to make a really authentic Old Fashioned.

A couple of things to note before you begin! The recipe doesn't specify what size pan to use, I used a 9 by 9 square baking pan. I've also seen other cakes done in a bundt, or other pans! I had just the right amount for a 9 by 9. I also baked it for about 20-30 minutes, keep an eye on it! Also, I realized I could have put many more pineapples in the pan than I did. Last, make sure you flip the cake while its still hot, after pulling it out of the oven. You don't want the syrup on the bottom/top to stick to the pan ;)

We also splashed a bit of Grand Mariner on the top with the whipped cream, it made it tropical and boozy. Yum!

Ingredients and Directions:

1 1/2 cups sifted flour (sifter with:)
1 1/2 TSP baking powder (single-action type, i.e. Royal)
1/2 cup sugar
1/4 TSP salt.

Mix:

1 beaten egg
1/2 cup milk
1/2 TSP vanilla
and add them to the dry mixture, string until smooth, Heat:

1/4 cup butter, add it and beat everything together for 1 minute.

Heat another 1/2 cup butter in frying pan; add:
1/4 cup brown sugar and stir until dissolved. Place slices of canned pineapple in this syrup on the bottom of the frying pan, using walnut or pecan halves or a few maraschino cherries also desired. Cover this with the cake dough, cook in 350 degree oven, serve upside-down with whipped cream.

Pineapple Upside-Down Cake with Whipped Cream, and an Old Fashioned cocktail. Ahhhh