Recipe of the Week, April 28: Pineapple Upside Down Cake
Pineapple Upside-Down Cake
1/2 cup unsalted butter (1 stick)
1 cup light brown sugar
1 (20 oz.) can pineapple slices, in juice
Maraschino cherries (optional)
1/2 cup pecan halves (optional)
6 Tablespoons butter, softened
1 cup granulated sugar
1 teaspoon vanilla
1 Tablespoon dark rum or 1 teaspoon rum flavoring (optional)
1 1/2 cup all purpose flour
2 teaspoons baking powder
1/2 cup unsweetened pineapple juice (from canned pineapple)
Melt stick of butter in large cast iron skillet or 9x12" pan. Add brown sugar and stir to blend. Drain pineapple slices, reserving juice. (there should be at lease ½ cup juice-if not, add a little water to make ½ cup). Place pineapple in pan. put cherry in center of each slice, and add pecan halves if using. Set aside, but keep warm. Preheat oven to 350 degrees. In large mixing bowl, using an electric mixer, whip butter and sugar together till light and fluffy. Add the eggs, vanilla extract and rum. Beat to incorporate. Sift flour and baking powder together. Add flour mixture alternately with pineapple juice till the batter is smooth. Pour batter into pan on top of pineapple. Bake 35-4- minutes or till cake pulls away from edges and is slightly springy to the touch. Remove from oven and allow cake to cool slightly. Place serving plate over pan and invert.
Notes: You can also use pineapple chunks instead of slices, if you wish. The presentation isn't as pretty, but it tastes just as good.
Do you like Pineapple Upside Down Cake?