I had a hankering for a childhood treat recently, Pineapple Upside Down Cake. This cake, smelling of vanilla and warm pineapple, is homey, moist and easy to make. The brown sugar gets caramelized and gooey. It is enjoyed by adults and kids alike.
Have plenty of cherries on hand, however. The kids will be fighting over them!
My trusty Betty Crocker Cookbook was the source of this recipe. You probably have all the ingredients in your cabinets now.
Pineapple Upside Down Cake
1/4 cup butter or margarine
1/2 cup brown sugar (packed)
1 can sliced pineapple, drained
7 maraschino cherries
Dinette Cake batter (see below)
Heat oven to 350. Melt butter over low heat in round layer pan. Sprinkle brown sugar evenly over butter. Place pineapple slide in center of pan. Place cherries in pineapple slices.
Prepare Dinette Cake batter:
1 1/4 cups all purpose flour
1 cup sugar
1 1/2 t. baking powder
1/2 t. salt
1/2 t. salt
3/4 cup milk
1/3 cup shortening
1 t. vanilla
Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour evenly over fruit in pan.
Bake 35 to 45 minutes or until wooden pick inserted in center comes out clean. Invert onto plate. Leave pan over cake a few minutes. Serve warm and , if desired, with whipped cream.