Pineapple Upside-Down Cake
For as long as I can remember, my birthday cake came from Magee’s Bakery, a tiny corner bakery shop in my hometown of Frankfort, KY. I just loved going there to pick up my cake with my mother. However, one year my older sister, Lynn, surprised me. Lynn is the oldest of my three siblings and the only other girl. There was a bit of an age difference so she maybe “babied” me the most of all. We have always been close and remain so to this day. I cannot remember the reason why but for she wanted to be in charge of my birthday cake. So there was no trip to Magee’s that year but I was definitely not disappointed. Lynn made me a picture-perfect and most delicious pineapple upside-down cake that year! It was so special for me, and a birthday memory that I will never forget. Just thinking about it, I can almost taste it! Absolutely delicious with the fresh pineapple rings and candied cherries on top.
Last year, my daughter, Lily, surprised me with her rendition of a pineapple upside-down cake. It was such a sweet and thoughtful thing to do for me and to honor her Aunt Lynn, too. My Mom had a well used copy of the Better Homes and Gardens New Cookbook, I am 100% certain that the recipe Lynn used is from this beloved cookbook. I have made some curious twist to this recipe including using our Boozy Cherries as a substitute for maraschino cherries.
Enjoy this delicious and special recipe.
INGREDIENTS
1/4 cup butter
2/3 cup packed brown sugar
9 slices pineapple in juice (from 20 oz. can), drained
9 maraschino cherries (substitute with Boozy Cherries if desired)
1 and 1/3 cup all purpose flour
1 cup granulated sugar
1/3 cup shortening
1 and 1/2 teaspoon baking powder
1/2 teaspoon Kosher salt
3/4 cup whole milk
1 large egg
DIRECTIONS
Heat oven to 350° F. In a 9 inch square pan ( I used my cast iron skillet), melt butter. Once butter has melted sprinkle brown sugar into pan and stir until combined. Arrange pineapple slices over brown sugar mixture. Place maraschino or Boozy Cherries in center of each pineapple slice.
In a medium bowl, add flour, sugar, shortening, baking powder, Kosher salt, milk and egg. Beat ingredients with an electric mixer (I used my hand mixer for ease of clean up) for 30 seconds on low, scraping bowl constantly. Beat on high for an an additional 2 minutes, scarping bowl occasionally. Pour batter over pineapple and cherries.
Bake for 45 to 55 minutes or until toothpick comes out clean. I checked my cake at 45 minutes and it was fully baked, I always test a few minutes early just in case my oven is running hot. Immediately place heatproof serving plate upside down over pan or skillet; turn plate and pan over. Leave pan/skillet over cake to allow brown sugar mixture to drizzle over cake; carefully remove pan/skillet. Serve warm. Store cake loosely covered.
