Every Easter, since I was a kid, my grandma would lay out a spring feast for her family; ham, potato salad, hot rolls, green bean casserole, and most importantly, her beloved pineapple upside-down cake. To this day, nothing seems sweeter to me (literally) than receiving a caramelized edge piece of cake when dessert time is called out to the herd, usually after the kiddos’ Easter egg hunt. Though roles change over the years, the various components remain the same, each filling a special place in the long honored tradition of Easter Lunch.
It is now my job to make the pineapple upside-down cake. It was wonderful for me to reminisce as I worked this year–to think of my grandmother making the same dish for so many years in the very same kitchen I was using.
I hope you enjoy this recipe for any occasion.
Ingredients:
2/3 Cup Packed Brown Sugar
1 Can Pineapple Rings Drained (save the juice) Cherries
Batter:
1-1/3 Cups Flour 1 Cup Sugar 1/3 Cup Shortening 1/2 Cup Milk 1/4 Cup Canned Pineapple Juice (saved from the rings) 1-1/2 tsp Baking Powder 1/2 tsp Salt 1 Large Egg 1 tsp VanillaHeat oven to 350. While it is heating, make your batter, stirring liquids together first, then adding dry ingredients.
When oven is hot, throw in the butter and let it melt. When it is melted, add the brown sugar, and distribute it evenly. Then add pineapple slices to the bottom of the pan and put cherries in the centers.
Carefully spoon in the batter slowly.
Put it in the oven for 35-45 minutes or until a toothpick inserted into the middle comes out clean.
Take it out of the oven and let it sit for 5 minutes, and then quickly but carefully turn it out onto a flat serving dish. Make repairs if necessary by scooping any sugary glaze retained in the skillet to wherever it came from. (you should be able to see the spots where it is missing from the cake. )
Enjoy!
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