Monday, January 12, 2015

pineapple upside-down cake

My older son told me he had been listening to the radio and they started talking about bundt cakes.  This made him think about a pineapple upside-down cake...baked in a bundt pan.

 I am pretty sure that I've never baked one like that, but Lonnie said he has seen a bundt cake with pineapple rings all around the outside too.

At any rate, they all agreed they would like  pineapple upside-down cake...but I just made  a flat one, since I had used the recipe before and knew it was a good one.

Pineapple Upside-Down Cake
1/4 cup butter
1/2 cup packed brown sugar
1  20 oz. can pineapple slices in juice
maraschino cherries
pecan halves
1/4 cup butter, softened
3/4 cup sugar
1 egg
1 cup flour
2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla

Preheat oven to 340 °.Place 1/4 cup butter in 9" square pan and melt in oven while it is preheating. When butter is melted, sprinkle brown sugar evenly over top.

Drain and save pineapple juice. Place pineapple rings evenly in pan on top of brown sugar. Place a cherry in the center of each ring and fill in with pecan halves.

Prepare cake batter; Cream softened butter and sugar, add egg and vanilla. Mix well.
Stir salt and baking powder into flour. Measure reserved pineapple juice and add water to make one cup.
Alternate adding dry ingredients and juice mixture to batter, mixing as you add. 

Continue beating until or two more minutes.
Spoon batter carefully over pineapple slices in pan.

Gently spread to edges.

Bake 28 to 30 minutes or until cake is done in center.

Allow to cool slightly...about 4 or 5 minutes. Run a knife around edge of pan to loosen.

Invert onto serving plate and carefully lift pan.

It's a really sweet cake. Good with vanilla ice cream!

Fruit desserts seem especially good in the winter time.  I guess I will search around the internet for a pineapple bundt cake recipe so we can find out if that's something good that we've been missing!

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