Pineapple Upside Down Cake

This was the first year I actually made this dish on my own. I remember my mom making this for our family growing up and it was actually one of my favorites.

For Thanksgiving this year, Jacks grandma had made a special request for this cake since it is her favorite, so I jumped to the opportunity to make this one. It came out just like my moms when I was growing up.

Not only was this cake delicious, it was one of the easiest cakes to make!
For the Topping:
5 tbs. butter, melted
3/4 cup brown sugar
7-8 slices canned pineapple, syrup reserved
Maraschino cherries, for garnish
For the cake:
10 tablespoons butter
1 1/2 cups granulated sugar
2 large eggs
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup buttermilk
1/4 cup syrup from the pineapple can
1 teaspoon vanilla extract

Preheat the oven to 350 degrees.
Melt the butter in a 9x1/1/2 inch round cake pan. Stir in brown sugar and 1 tablespoon water.  Arrange pineapple and cherries in the pan. Set pan aside.
In the bowl of an electric mixer, cream the butter, adding the sugar gradually, and then add the eggs and beat well. Stir the flour, baking powder, and salt together in a small bowl. Combine the buttermilk, syrup, and vanilla extract in a small measuring cup. Add the flour mixture alternately with the buttermilk-syrup mixture, beating well after each addition. Spread the batter evenly across the mixture in the pan.
Place in the oven and bake for approximately 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place a large cake plate over the pan, and invert to remove.


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