Pineapple Upside Down Cake
I went over to a friends house when I was little. Her grandma had made us cake. Pineapple upside down cake. Now mind you, here’s this teeny tiny lady that comes bearing a sugar encrusted cake studded with beautiful red Cherries. STOP! That’s where the eye candy ended and the dryness began.
I think it’s a conspiracy with the old folks. Between the rock fruit cake and the bedazzled christmas sweaters. Really, truly, I kid.
So, perhaps it was then that I swore that it would be my personal goal to create a moist and buttery version of this truly loved old timey cake.
- 1 can of pineapple in juice
- 1 stick butter
- 1 cup of brown sugar
- 1½ cup flour
- 2 ts baking powder
- ½ ts salt
- ¾ stick butter
- ½ c granualted sugar
- ½ c brown sugar
- 2 eggs
- 1 tb good vanilla
- ½ cup juice (that the pineapple rings came in)
- Right in your cake pan, melt your butter and brown sugar until it begins to softly bubble.
- Turn off the heat and arrange your pineapple slices and dot in your cherries. Set aside.
- In your first bowl, sift together your flour, powder, and salt.
- In your second bowl, cream your butter and sugars.
- Crack in your eggs, one at a time, beat in between each addition.
- Tip in your vanilla.
- Slowly work in your pineapple juice.
- In thirds, sprinkle in your dry mixture and stop when it comes together. Some lumps are your friends.
- Pour the batter of your prepared caramel pan an bake at 350 for 22-24 minutes.