Skip to main content

Pineapple Upside Down Cake

It’s my puppy Bodhi’s first birthday! His very favorite trick he knows to offer is paw; he has been known to spontaneously offer paw to people from whom he would like a treat. He is a very vocal puppy; in addition to barking, he makes a lot of silly noises like little play growls, whines, and howls. He is a much different dog that my german shepherd, Charlie. Charlie very rarely makes any noise at all, so Bodhi’s range of vocal expression was a surprise to me! I consider him a dog after my own heart, though, since I am constantly making noise myself when I teach or practice singing. 

In celebration of his birthday, I made him a peanut butter puppy dog cookie. He gobbled it down in a second, of course, and offered me paw, hoping for several more. I only obliged him a few times. How could I say no to that face?

For the human parents celebrating his birthday, I made a pineapple upside down cake. I confess to watching a lot of seasons of Great British Bake Off and I recently saw an episode on upside down cakes. I love pineapples and maraschino cherries and was thus inspired to make the very retro pineapple upside cake. I think it looks beautiful when turned out of its pan, yellow circles and brilliant crimson dots covering the top of fluffy vanilla cake. Bodhi was not given a slice, but he was allowed to lick the melted remains of my vanilla ice cream.

1/4 cup butter, melted
1/2 cup brown sugar
10 pineapple ring slices
maraschino cherries
1/2 cup butter, softened
3/4 cup sugar
2 eggs, room temp
1 teaspoon vanilla bean paste
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk

Preheat the oven to 350 degrees F.

Pour the melted butter into a 9 by 2 inch round cake pan. Sprinkle over the brown sugar. Arrange the pineapple slices on the bottom of the pan, and place a cherry in the center of each ring and other empty, sad spaces. Set aside.

In a large bowl, cream together the butter and sugar. Add in the eggs, one at a time, beating until well combined. Stir in the vanilla.

In another bowl, whisk together the flour, baking powder and salt. 

Alternate adding the flour and milk to the butter mixture (1/3 flour, 1/2 milk, 1/2 remains flour, rest of milk, rest of flour) stirring to combine well each time. 

Pour the batter over the pineapple/cherry layer. Bake in the oven for 30 minutes. Cover the cake with foil loosely and bake another 15 minutes, until toothpick inserted in the center of the cake comes out clean.

Remove the cake from the oven and let it cool in its tin on a wire rack for 10 minutes before carefully inverting it onto its serving platter.

Let cool another 15 minutes before serving. Warm is delicious! 


Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al