My pineapple obsession isn’t just about motifs. It has moved into the kitchen. Specifically baking, which I love anyway. On Labor Day Weekend, I had the opportunity to bake for a family gathering. I tried my hand at pineapple upside-down cake.
I went to my trusty Betty Crocker’s Cookbook, printed in 1973 (copyright 1969!). Sure, I Googled around for a recipe first, but c’mon, pineapple upside-down cake is a classic, right? It just seemed right to consult the Ms. Crocker.
It was an easy cake to make. There weren’t any complicated steps. The best part was arranging the pineapple slices and maraschino cherries. I’m glad I cut them in half. It created more opportunities for a pattern and extra cherries.
Turning the cake upside down wasn’t as easy as I thought it was going to be. I let it sit upside down for the required “few minutes.” Still, my center pineapple and a couple of the surrounding pineapples stuck to the pan. But, using a fork and a butter knife, I easily placed the pineapple pieces where they belonged and and used the butter knife to scoop some of the lingering brown sugar-butter goodness to patch up the top.
I have to admit I wasn’t sure how I’d like this cake. Chocolate is king in my book. I was pleasantly surprised. The pineapple-maraschino cherry combo was bright and fruity. The cake was moist* probably because of all the butter and juice on top. The cake was rather small. It was just a single 9″ layer. Really, the perfect size. I don’t think leftovers would have held up for a day or two.
I liked this cake so much that I’m dreaming of what else I could upside-down. Peach upside-down cake? Apple upside-down cake? Hmmmm…and mmmmmmm…
*The only acceptable use of the word “moist” is to describe a cake.