Pinepple Upside Down Cake - (No Cake Mix) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Adapted from The Joy of Cooking, but changed some things slightly. Even though it does not use a cake mix, it's VERY EASY. Ingredients:
1 (20 ounce) can pineapple slices in juice, drained |
1 (8 ounce) jar maraschino cherries, drained |
6 tablespoons butter |
1 cup light brown sugar |
2 large eggs |
2 tablespoons buttermilk |
1/4 teaspoon almond extract |
1/4 teaspoon vanilla extract |
1 cup flour |
3/4 cup sugar |
3/4 baking powder |
1/4 teaspoon baking soda |
1/4 salt |
6 tablespoons butter, room temp |
6 tablespoons buttermilk |
Directions:
1. Preheat oven to 350*.
2. Place 7 pineapple slices and about 18 cherries on paper towels and pat dry. Set aside.
3. Place first 6 tbsp of butter into a 9-inch round cake pan and place in the oven until butter is melted.
4. Remove pan with melted butter and evenly sprinkle with the brown sugar. Place 1 pinepple slice over the brown sugar in the center and the other 6 slices around it. Place cherries (best side down) in between each pineapple ring and spaces between.
5. In a small bowl, whisk together the eggs, 2 tbsp buttermilk and extracts with a fork. Set aside.
6. In a large mixing bowl, mix togtether flour, sugar, baking powder, baking soda and salt. Add the next 6 tbsp of butter and 6 tbsp of butter milk and beat for 1 minute.
7. Gradually beat in the egg mixture, about 1/3 at a time, beating for 20 seconds in between each addittion.
8. Once all is mixed well, spread evenly over the pineapples and cherries. Bake at 350 for about 35-40 minutes or until toothpick test shows doneness.
9. Remove from oven and tilt the pan in all directions to loosen sides. Let cool for 3 minutes before inverting.
10. Invert on to a large plate. Use oven mittes and lift off pan. If any fruit remained in the pan, remove it with a fork and replace it. Scrape any leftover butter/brown sugar mixture and pour over cake.
11. Cool completely before serving.
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