So yea, food war, I've been wanting a Pineapple Upside Down Cake for-like-ever. I don't know why, I've never even had one, never even thought it sounded good until recently. I mean I love pineapple, love maraschino cherries, and LOOOOOOVE cake so I guess it was bound to happen. So I searched the beloved Pinterest site for something interesting, then realized I was on the wrong computer and didn't want to switch in order to print it and I get tired of looking at the tiny print on my phone. Instead I got out the good ole "Better Homes and Gardens" cookbook. Love that thing. One day I'll make everything in that book, I swear. Of course I changed some thing in it. Because I wanted to, and when I want to do something I'm just gonna do it.
I'm going to try to just remember this recipe because I don't want to get my cookbook out and I can't find it on their website the way I made it.
First take 2 tbsp of butter and melt it in a round cake pan. I actually stuck my pan on the burner and melted it. Then stir in 1/3 cup brown sugar. Lay pineapple down and stick your cherries in the middle. set aside...
|I got lazy and didn't measure the butter, make sure you do it or you have soup :)|
Preheat your oven to 350 degrees.
Mix together 1 1/3 cup flour, 2/3 cup sugar, 2tsp baking powder, 1 egg, 1/2 cup milk(this is a change from the recipe), 1tbsp pineapple juice(my addition), 1/2 tsp almond flavoring(my addition), 1/4 cup butter softened. I was able to just whisk this together. I didn't feel like getting the KitchenAid out for this (I have NOOO counter space).
Spoon batter over the pineapples so that your mixture doesn't disrupt the lay out. Cook for 30-35 minutes. I only went 30 and probably should've gone longer but all ovens are different.
|Look at the Golden Brown color!!|
|This is why I say only use 2 tbsp, made the batter run under the pineapples. Still good though :)|
Seriously amazing stuff. I don't know why it took almost 28 years for me to eat this stuff!!