Pineapple Upside-down Cake
This is one cake that you want to make for your family, but beware, you might be getting up in the middle of the night for a piece, or yearning for a piece with your coffee or tea the next day.
I think this is also a really great BBQ dessert to make on the BBQ, letting it bake while the family is eating supper. As long you can regulate the heat of the BBQ you are all set! Just make sure to use a throwaway aluminum baking pan.
Secret Recipe No More Upside Down Pineapple Cake
¼ c. butter
2/3 c. packed brown sugar
1 can (398 ml) sliced pineapple rings in its juice
Maraschino cherries (optional)
1 1/3 c. all-purpose flour
1 c. sugar
1/3 c. butter
¼ c. milk (more or less)
1 ½ tsp. baking powder
½ tsp. salt
Heat oven to 350° F. Heat butter in an 8-10 inches baking pan until melted. Remove from the oven and add brown sugar, stir gently in the bottom of the pan till brown sugar is completely mixed. Carefully place as many pineapple slices as you can and drop one maraschino cherry in the center if using.
Pour the pineapple juice into a 1 cup measuring cup and use milk to bring the total amount of liquid to ¾ cup. The milk will curdle and that is a good thing. J
In a medium bowl, beat all the ingredients together including the milk and pineapple juice mixture. Beat for 2 minutes. Gently pour over the pineapples in the baking pan, spread with your spatula and place in the oven.
Bake for 45 to 55 minutes, using a tooth pick to assure yourself the cake is well cooked.
Immediately invert onto a heatproof plate. Let baking pan remain over the cake plate for the syrup to drip over the baked cake. Remove carefully and voilà!
Serve warm with 35% cream, like my mother would have it, or ice cream. YUM!