Pineapple Upside-Down Cake

   

On the way home from church today I found myself thinking of things to make for dessert - especially something I could do from scratch. I guess it is the homemaker inside in me that likes creating something and seeing what happens - and to see how I can impress my husband! During the week I don't have time or energy to actually attempt any creativity I might have in my mind so Saturdays and Sundays are my homemaking days.

 

Also did I mention that we have a new Kitchen Aid mixer? With this mixer I have no fear of making cake or cookies from scratch. I'm even accustomed now to the idea of working with yeast and bread dough - I have yet to do it, but it is on the list. Before I never even wanted to - I was intimidated by it. Sure I've always made cookies, but not ever bread or cake. Last weekend I made a layered chocolate cake for Jake's birthday, the only issue with it was the frosting - I threw it together before I read the recipe all the way through. The only frosting I've ever made didn't require simmering on the stove - oops. The cake however was great.

 

Today I knew we had ingredients for pineapple upside cake and thought it would be good since we hadn't tried it in a while. I didn't find any recipes in my Betty Crocker book but did find one online. It was super easy and I did modify a couple things. Thanks Kitchen Aid!

Bake a classic dessert! Buttery rich and caramely pineapple take this yellow cake.

 

1/4 cup butter or margarine

2/3 cup packed brown sugar

9 slices pineapple in juice (from 14-oz can), drained (I used 5 due for am 8x8 pan size))

9 maraschino cherries without stems, if desired

1 1/3 cups Gold Medal® all-purpose flour

1 cup granulated sugar

1/3 cup shortening (I used real butter instead)

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1 egg

Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

1. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
2. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Makes 9 servings