PINEAPPLE UPSIDE DOWN CAKE

My husband just recently celebrated his birthday. I thought I would surprise him with his favorite cake. So... Pineapple Upside Down Cake it was! The cake was so moist, and the sweetness, was just perfect for the amounts of sugar and pineapple used.
This is a great cake to have on hand. Again, very easy to make, and doesn't take much time at all.
We are a small family, so I don't usually cook big quantities. But for this cake, it's always a double batch, sheet cake. Which doesn't last more than a night or two in our house.
Pineapple Upside Cake can be made with several types of pineapple. They don't have to be rings. Cut up pineapple works well too. The point is, the type of Pineapple you chose to use, is completely up to your taste preferences. For this cake, I used rings, and... I will confess, I didn't have quite enough of them, so I strategically spaced them out!
Just so you know, the dark brown on the top of the cake, is NOT burned. That is a crystallized brown sugar and butter mix, and is what makes this particular cake, so delicious!
I do make my cakes from scratch... 98% of the time, but... as hard as this is, for me to say, you can easily substitute a yellow boxed cake instead if you are pressed for time or ingredients.

       Prep Time: 15 min.       Cook Time: 30-35 min.      Makes: 1-9" Cake (round preferred)
Above picture is a sheet cake because I made a double batch.

     

Ingredients:

Cake Batter

2 cups all-purpose flour, spooned and leveled, sifted after measuring

1 + 1/4 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 cup butter, softened

1 cup milk

1 teaspoon vanilla extract

2 eggs

Read more at http://www.cinnamonspiceandeverythingnice.com/best-one-bowl-yellow-cake-recipe/#O6VZw7yJpo7HEURI.99

11/2+/- cups all purpose flour, sifted. (Honestly, I am really bad at measuring ingredients. I usually eye ball almost everything I make.)

11/4 cups packed brown sugar

1 tea. salt

1 tbsp. baking powder

1 cup milk

1/2 cup butter/softened (for cake)

1 tea. vanilla extract

2 large eggs

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1 cup+/- dark brown sugar.

1/4-1/2 cup butter (for pan), cut into multiple small pieces.
1 (20 ounce) can sliced pineapple, drained
1 (8 ounce) jar maraschino cherries (optional)

Directions:

• Preheat oven to 350.

(Making the cake batter):

• In a mixing bowl, mix together the all the ingredients for cake batter above. Beat with electric mixer, until blended well and smooth.
• Once cake batter is prepared, set aside.

(Making the remainder of the cake):

• Grease the bottom and sides of the pan lightly.
• Cut up butter in small pieces and place all over the bottom of the pan you are using.
• Sprinkle brown sugar generously, and evenly over the butter.   
• Place pan in the oven and heat slowly until butter and sugar melt to a liquid then remove from heat.

• Evenly place the pineapple pieces around the bottom of pan, on top and lightly pushed into the heated sugar and butter.
• Place the cherries, down into the pineapple pieces.
• Pour cake batter on top of the pineapple/cherry/mixture.
• Place in oven and bake .
• Cake is done when a toothpick, placed deep into the center of the cake, comes out clean.
• Place a plate over the cake and turn upside down and carefully remove pan.
• Let sit for 10 min. to set, then serve.

TIP: You don't want to wait too long however, to remove the cake, because the sugar will begin to harden, and the cake will ultimately become difficult to remove from pan.

Now Enjoy!

© 2014 Jayne's Crazy Kitchen