This is my 1st blog entry and decided to share this sweet and tropical delicious recipe with everyone! If you didn’t know, I love my sweets and have recently started baking with my sister on the weekends. Last long Family Day weekend (I believe Family Day holiday is only in Canada and in some provinces, lucky me Ontario has it), we decided to try one of our mom’s dessert that she used to make for me all the time when I was younger, which is the Upside-Down Pineapple Cake.
I thought it was going to be a difficult recipe to do as I’m new to baking and it ended up being an easy cake recipe thanks to my sister for helping me. We enjoyed baking this sweet Upside-Down Pineapple cake together! I would definitely suggest this yummy sweet dessert cake for beginners.
We were deciding on which pan size and ended up with a rectangle glass pan instead of a round pan as per the recipe and the photo below. It still turned out pretty good – soft and sweet! Though I think next time, I would try to use a round pan to see how that works out. I definitely recommend putting the cherries in as it tops off the pineapples for more a sweet taste. Love the maraschino cherries!!
Please bare with me with the photos as I’m still learning how to take more professional photos for my food pictures.
For now, enjoy this delightful and tropical dessert with its sweet & juicy pineapples reminding you of the beach and the taste of what is yet to come for summer again during this cold and wintery weather that we are having in Toronto especially those sick of seeing snow or freezing rain, but I love the snow. I have to admit I love summer more…:) I definitely recommend this sweet & fruity dessert!!
Pineapple Upside-Down Cake
Recipe Source: Better Homes and Gardens New Cookbook (12th Edition)
Prep: 20 minutes
Bake: 30 minutes
Cool: 30 minutes
Makes: 8 servings
- 2 tablespoons butter
- ¼ cup packed brown sugar
- 1 8-ounce can pineapple slices, drained and halved
- 4 maraschino cherries, halved (Optional)
- 1 ½ cups all-purpose flour
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 2/3 cup milk
- ¼ cup butter, softened
- 1 egg
- 1 teaspoon vanilla
- Melt the 2 tablespoons butter in a 9×1 1/2 –inch round cake pan. Stir in brown sugar and 1 tablespoon water. Arrange pineapple and cherries in the pan. Set pan aside.
- In a medium mixing bowl stir together flour, granulated sugar, and baking powder. Add milk, the ¼ cup butter, egg, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. Spoon batter over fruit in the prepared pan.
- Bake in a 350o oven for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool on wire rack for 5 minutes. Loosen cake from pan; invert onto a plate. Serve warm!
The recipe also suggests that you can make this cake with Pear or Apricot Upside-Down Cake