Tuesday, August 30, 2011

pineapple upside down cake

 last Friday, I didn't have a chance to post but I made pineapple upside down cake.  Its a simple fool proof recipe by Better Homes and Gardens that I've used for years which you can make it in a pinch if you have the pineapple and the cherry available in your pantry.  ok you don't really need the cherry but pineapple is a must.. a can of pineapple, maybe an item you should always have stocked in your pantry just like the pear slices in case your in-laws or someone drops by without any warning and you need to make a quick something! My other quick fix desert is the pear tart, (click here if you haven't seen it yet) 

2 Tbsp butter
1/3 cup packed brown sugar
1 Tbsp water
8 oz can of pineapple slice
maraschino cherries cut in half
1-1/3 cups flour
3/4 cups sugar
2 tsp baking powder
2/3cup milk
1/4 cup butter softened
1 egg
1tsp vanilla

turn your oven and set at 350F, melt butter in your 9" round cake pan in the oven while you gather all your ingredients. 

once the butter melts, add brown sugar and water, melt well. 
Arrange pineapple and cherries in the pan how ever you like set aside

in a medium bowl stir together flour, sugar and baking powder, add milk, 1/4cup butter, egg and vanilla, beat with an electric mixer on low speed until combined, beat on medium speed for 1 minute.  Spoon batter into pan, bake for 30-35mins or until toothpick comes out clean.

 Cool in pan on wire rack for 5 minutes.  Loosen side; invert onto a plate, serve warm!

I'm really sorry, I forgot to take a picture of the cake inverted!! but you can pretty much guess how it turned out. 

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