Sometimes old-fashioned recipes are best.
I was looking for a fast weekend dessert the other day, since being quarantined from mid-March, good dessert from grocery delivery services has been hard to find. It was time to ‘shop the pantry’ and find a simple and tasty recipe that could be whipped together in a snap. While staring in at the cans, it came to me… upside-down cake!
Upside down cake is amazing. You require only a few simple ingredients, almost no baking skills, and it always looks so pretty and professional. The fruit topping options are endless: canned peach, pineapple, pear, or fresh banana, kiwi or mango.
I happened to have canned peaches and pineapple in the pantry, so my husband made the choice, traditional pineapple it is! He also took the photos this time, what do you think?
To serve, I like mine a bit warm with whipped cream, but ice cream works too!. Enjoy!!
Pineapple Upside Down Cake
- 1/4 cup melted butter
- 1/2 cup brown sugar
- 1 can, 389 mL pineapple slices
- maraschino cherries, optional
- 1/4 cup butter
- 1/2 cup granulated sugar
- 1/4 tsp vanilla
- 1 egg
- 1 cup cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup + 2 Tbsp milk
- Preheat oven to 350ºF. Grease and flour a 7-8 inch springform pan.
- Add melted butter and brown sugar to a small bowl and mix well. Pour into bottom of prepared pan. Layer the pineapple slices evenly overtop and press into sugar mixture. If there are gaps, press in small sections of left over pineapple. Place cherries in centre of pineapple circles (if using).
- To make the cake layer, in a medium bowl whisk together flour, baking powder and salt.
- In another bowl cream butter, sugar and vanilla, add egg and beat until light and fluffy. Add dry ingredients alternately with milk . Beat until well combined and smooth.
- Spread over pineapple slices and smooth out. Make 40-45 minutes. Cool 5 minutes and then turn out on to serving plate.