I am back and hopefully you will enjoy the changes I am planning to make on this blog. The most exciting change is that I will be doing videos to go with each (or at least most) of the recipes that I post. I think so many people learn better and are more confident to try something on their own if they can watch someone else do it first. Be sure to look for the link to the video in the post below.
This one of the favorite desserts in my house and I am sure you and your family will love it too. It is also a very easy cake to make and it is usually the first cake I teach people to make. This is a very forgiving recipe.
I make mine in my 10” cast iron skillet and if you are lucky enough to own one use it but, if you don't have this treasure in your kitchen an 8” or 9” square baking dish will work almost as well.
This is a recipe that is adaptable too, if you don't want to use pineapple you can use almost any canned fruit. I have used canned peaches, apricots, pears and even Fruit Cocktail all with excellent results. Just be sure to use the fruit packed in juice since you will need that for the cake recipe. I have also used thawed frozen berries as well and it was yummy that way too, in this case just use a mild juice or even milk in the cake batter.
If you are not a fan of Maraschino Cherries you can leave them out entirely or substitute shredded coconut or walnut (or pecan) halves.
Like all my recipes I want you to make this your own, Use what you love and what your family loves to make a dessert everyone will love.
See the video here:Pineapple upside down cake video
Preheat oven to 350 degrees Fahrenheit
Melt 1/3 cup butter in a 10” skillet (in the oven)
2 eggs until thick and lemon colored (about 5 minutes)
Gradually beat in
2/3 cup sugar
Beat in all at once
6 Tablespoons juice from fruit
1 teaspoon vanilla
Stir together and beat in all at once
1 cup flour
½ teaspoon baking powder
¼ teaspoon salt
Set batter aside
Add ½ cup brown sugar to butter in skillet and stir
Arrange sliced pineapple and cherries in desired patter on the butter sugar combination
Carefully pour cake batter over fruit
Bake at 350 degrees for 45 minutes
Immediately turn onto a serving platter.
Best served warm