Easy and so Delicious!
Pineapple Upside Down Cake is one of my family’s very favorite desserts. When I was first married I used a fairly standard one layer cake recipe for upside down cakes which turned out okay but then one day I was browsing, once again, through one of my many cookbooks and found a different recipe that sounded like it would taste a bit better and it was easier to prepare. Of course I had to try it and wow!
The batter was so creamy and delicious I could eat the batter without making the cake… not wanting to totally pig out I ignored my cravings and made the cake. I’ve used this recipe ever since and when I think about cakes I usually add pineapple to my grocery list so I can enjoy the batter again. I’ve also made this with peaches, nectarines and apricots so if you or your family aren’t overly fond of pineapple try a different fruit because they all work well with this recipe.
This is a very easy to make upside pineapple cake and takes less than an hour to prepare and bake. You have to let it cool a bit before you can enjoy it but it’s well worth the not very long wait.
Easy Pineapple Upside Down Cake
1/4 cup butter or margarine
- 1 cup brown sugar
- 1 small can pineapple slices, drained*
- Pecans if you have them
- maraschino cherries, halved, if you have them, kids love them
Melt the butter or margarine in a 8” or 9” heavy ovenproof skillet or cake pan. Remove from heat and add brown sugar mixing and spreading over the bottom so it’s fairly evenly coated. Arrange the pineapple slices closely together. If you have the cherries place a half in each of the pineapple centers, use the rest to fill in the empty spaces or use pecans to fill around the pineapple slices. If your kids like maraschino cherries they will love you even more.
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 egg
- 1/2 cup milk
- 1/2 cup butter or margarine, melted and cooled a bit
Sift the flour, baking powder, salt and sugar together in a large bowl. Beat the egg in a small bowl and mix in milk and melted butter.
Stir the egg mixture gently into the flour mixture. Pour 99% of the batter over the pineapples and cherries. Take spatula and enjoy licking the remaining batter.
Bake at 400 until the top is a bit crusty and brown, depending on your oven, about 35 minutes. Place on heat proof counter and put a large plate on top of the pan and carefully turn over so the pineapples are on top. As the cake cools the brown sugar will get firmer. Serve plain, it is rich, or with whipped cream.
*You can use different fruits. Slice apples, nectarines or peaches and arrange over lapping next to each other. Place apricots cut side up.