Pineapple Upside Down Cake. I collect old church cookbooks. I figure if you can’t trust the old recipes of good, Christian women trying to show off to their congregation, who can you trust?
One day I went hunting for a pineapple upside-down cake that would not harm any boxed cake mixes. I, of course, started with my church cookbooks. Nothing. Another. Nothing. Another. Nothing. I finally found one but the recipe included shortening and didn’t trip my trigger.
Eventually, I came up with this one which is perfect for all your potluck showing-off needs.
Pineapple Upside Down Cake
Cake
Preheat oven to 350°F.
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 1/4 cups sour cream
- 1 1/2 teaspoons vanilla
- 1 1/2 teaspoons salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 1/4 cups flour
Topping
- 1/2 cup butter, melted
- 1 cup brown sugar
- About 9 canned pineapple rings
- About 9 maraschino cherries (more if you like)
Spray a 9X13″ baking pan with non-stick baking spray. Stir brown sugar into the melted butter. Pour the brown sugar mixture into the pan. Lay 8-10 pineapple slices evenly across the pan on top of the brown sugar mixture. place a cherry in the middle of each pineapple slice. Carefully pour cake batter into the baking pan.
Bake for about 45-55 minutes or until cake springs back when touched in the middle or when a clean fork poked into the middle comes out clean. Allow the cake to cool for 15-20 minutes or until the pan is cool enough to hold. Place a platter larger than 9 X 13 upside down over the cake. Carefully flip the cake over onto a platter. Makes 8-10 servings.
Trigger-trippin’ goodness. I think it will have you singing hallelujah and doing the hula in no time.