Delicious Pineapple Upside Down Cake
My man has memories of this cake because his mom, who is no longer with us, made it all the time. He requests it occasionally so I try to make it just like his mom did. Let’s get started!
Tip: You can delete the last 7 ingredients and just use a yellow cake mix from the box. I prefer from scratch though.
Pineapple Upside Down Cake
Makes 12 servings
12 slices of pineapple (drained)
12 Maraschino Cherries
1 c. Brown sugar
1 stick of butter
2 c. flour
1Tbs baking powder
1 1/4 c sugar
1 tsp. salt
2 eggs
3/4 c. Milk
1 tsp. Vanilla
1. Heat oven to 350°F. In 9" x 13" pan, melt butter in oven (or just use the microwave). Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
2. Beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan and then turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.
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