There is just something about a pineapple upside down cake. I love the combination of gooey topping and moist cake.
Generally, there is some brown sugar in the topping. This gives it a lovely color and a touch of the molasses flavor.
This recipe did not call for brown sugar. I thought it was a little strange, but went ahead with it.
The granulated sugar blends with the cornstarch and does create the gooey topping. It is just very light in color.
The cake is very moist, which is always a good thing.
My only issue with this recipe is when I tried to invert the cake.
Unfortunately the topping did not all release from the pan. I have about seventy percent of the topping stuck to the pan!
I was able to just scoop it on top of the cake, so all was not lost! It may not have looked quite as pretty, but it still worked.
PINEAPPLE UPSIDE DOWN CAKE
1 Cup Sugar
3 Tablespoons Cornstarch
1 3/4 Cups Crushed Pineapple
2 Tablespoons Melted Butter
1/2 Cup Maraschino Cherries
1 2/3 Cups Sifted All Purpose Flour
1/2 Teaspoon Salt
2 1/4 Teaspoons Baking Powder
1/3 Cup Shortening
2 Eggs, beaten
1/2 Teaspoon Vanilla
1/2 Cup Milk
Mix 1/3 cup of the sugar with cornstarch. Add juice drained from pineapple. Cook over direct heat in an oven proof 10 inch skillet. Stir constantly until sauce boils and becomes clear. Add drained pineapple and butter. Drain cherries thoroughly and arrange in a pattern in the pineapple mixture. Cream the 1/3 cup shortening until soft. Add remaining sugar and the eggs. Beat vigorously until smooth. Stir in the vanilla. Add flour mixture alternately with milk. Pour into skillet over pineapple. Bake in a 350 degree oven for 35 to 40 minutes. Cool in pan on a rack for 10 minutes. Turn onto serving platter.
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