My "Sweet Hunter" could'nt wait until tomorrow so that is why you are seeing the cake cut into pieces. He said it was great and that is what counts.
Ingredients:
3 tablespoons butter
3/4 cup brown sugar, firmly packed
6 slices pineapple or 1 can (20 ounces) can of drained crushed pineapple
maraschino cherries (optional)
pecan halves (optional)
Cake:
1/2 cup butter
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
In a 9-inch square cake pan, melt butter; sprinkle with brown sugar. Arrange pineapple and cherries and nut halves on sugar, making a design.
Make cake batter. Cream 1/2 cup butter; gradually add 1/2 cup sugar and beat until light and fluffy.
Add egg and beat well. Add sifted dry ingredients alternately with the milk; beat until smooth, ending with dry ingredients. Pour over pineapple design. Bake at 375° for about 35 minutes. Let cake cool for about 5 minutes before turning out onto a serving plate.
5 comments:
One of my very favorite cakes! Bet it tastes wonderful warm!
I just posted a Pineapple Upside down cake on my blog a couple of weeks ago. It was the first time I've ever made one and I loved it. I'm even making it for Easter Dinner tomorrow.
I can hardly wait to try this recipe too. It sounds like the cake might be a bit lighter than the one I made.
Well I just adore this blog and am going to run right over and add it to my blog list so I never lose it! (I have a tendency to do that ~ LOL).
Have a blessed Easter,
Lea
Sounds and looks delicious!!! I love pineapple upside down cake - it was always one of my grandmother's favorites!
Yum! It's been a long time since I've had this.
I was looking just yesterday for a pineapple upside down cake that used crushed pineapple rather than rings. Darn it! I made carrot cake instead. But I'm prepared for the next time!
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