Weston said “Nonna I want to make a pineapple cake”. Where he got that idea I don’t know so here we go making my version of the pineapple upside down cake. It didn't last long as it was delicious.
Ingredients Bottom layer – becomes top layer
½ cup melted butter
2/3 cup golden or brown sugar
½ cup chopped pecans and walnuts
10 Pineapple rings
Enough Maraschino cherries to fill pineapple wholes and empty spaces
Ingredients Cake
½ cup unsalted butter at room temperature
¾ cup sugar
2 eggs at room temperature
2 tbsp vanilla
1 ½ cup flour
1 ½ tsp baking powder
¼ tsp salt
½ cup milk at room temperature
Directions
Preheat oven 350˚F
Pour melted butter into deep cake pan and make sure it covers all areas
Sprinkle brown sugar evenly over butter
Sprinkle nuts evenly over brown sugar
Arrange pineapple slices over bottom of pan and slice left over slices in half and arrange up the sides of pan
Place cherries in centre of pineapple rings and empty spaces
Beat butter and sugar in mixing bowl with hand mixer until well blended and creamy
Add eggs one at a time and mix well
Add vanilla and mix well
In separate bowl whisk together flour, baking powder, and salt
Alternate adding dry ingredients and milk into egg mixture and using a spatula mix until just combined as you don’t want to over mix batter
Pour batter into prepared pineapple pan
Bake for 45 minutes and make sure it is ready by inserting toothpick in the center and it comes out clean
Allow cake to cool 15 minutes before inverting it onto a plate that is bigger than the cake pan. Make sure to loosen the edges of cake with a knife before flipping
Let sit for ½ hour before cutting and serve with a dab of whip cream or cool whip
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