Pineapple Obsession in the Kitchen: Pineapple Upside-Down Cake

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.

 

Pineapple Upside Down Cake_04
Betty Crocker’s Cookbook

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.

Pineapple Upside Down Cake_02
Golden brown downside-up.

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.

Pineapple Upside Down Cake_03
Gooey-sweet fruity fun.

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.

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