Lately I’ve been on a pineapple binge. I can’t seem to get enough. Too bad I can’t get my hands on a decent fresh pineapple. Many years ago some friends brought home some pineapples from Hawaii (I think that’s where they got them). Those were something I’ll never forget. They were so good but except for those few pineapples, all I’ve ever had came from a can. Over the weekend I made pineapple pudding and it was so good! Remember my friend’s cookbook . . . . there’s a pineapple cake in there that I’ve made and love. It has layers and filling and icing and when I make it, I can’t stop eating it. For the past two weeks I’ve gotten out of bed thinking I was going to make that cake. Then I think to myself . . If I make that cake, I’m going to eat way too much and then I’ll probably drink a Dr. Pepper with it! So, I haven’t made it. I did make a pineapple upside down cake. Normally I put a cherry in the center of the pineapple rings but I couldn’t find the cherries so I left them out.
I’m leaning more towards making these smaller cakes instead of of the bigger cakes but I suppose I should be leaning more towards eating an apple instead of any kind of cake. This little cake is real easy to make! If a 9″ square pan is used, the pineapple rings sit side by side but I used an 8″ pan and the rings kinda overlapped.
Pineapple Upside Down Cake
1 stick of butter 2/3 cup packed light brown sugar 9 pineapple rings (from canned pineapple in its own juice) maraschino cherries (if desired) 1-1/4 cups flour 1 cup sugar 1/3 cup shortening 1-1/2 tsp. baking powder 1/2 tsp. salt 3/4 cup milk 1 large egg 1/2 tsp. vanilla extract
Preheat oven to 350.
Melt butter and add brown sugar. Stir and pour into an 8″ or 9″ baking pan.
Drain pineapple well and layer slices on top of brown sugar/butter mixture. Add a maraschino cherry to the center of each ring.
In a mixer bowl, add shortening and sugar. Beat til blended. Add egg and beat til blended.
In a separate bowl, combine flour, baking powder and salt. Add the dry ingredients to the mixer bowl, alternating with the milk. Stir in vanilla extract.
Beat until well blended — about 2 minutes.
Pour over pineapple slices. Bake for 50 – 55 minutes. Immediately invert pan over a platter and leave pan on top of cake for a few minutes so all the gooey goodness drains from the pan onto the cake.