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I don’t usually bake. Since my personal baker AKA older daughter, Youricka, is away for College until May, I have no choice than baking myself. Today, I was craving something sweet and delicious. Therefore, I decided to make an upside pineapple cake. I have two different recipes for the cake, but I chose to make this one.
Pineapple upside down cake
2 ½ cups all-purpose flour
2 cups granulated sugar
1 ½ cups whole milk
¼ cup shortening
1 tablespoon baking powder
2 teaspoons vanilla extract
1 teaspoon kosher salt
2 large eggs
One can sliced pineapple
2 tablespoons pineapple juice
1 stick unsalted butter
1 1/3 cups packed light brown sugar
Preheat the oven to 350 degrees F.
In a mixing bowl, combine the flour, granulated sugar, milk, shortening, baking powder, vanilla, salt, eggs, pineapple juice and 4 tablespoons of the butter. Use an electric mixer on medium speed, beat until all the ingredients are well combined. Set aside.
Melt the remaining 4 tablespoons butter in the pan and place it in the oven until the butter melts. Sprinkle the brown sugar over the butter, making sure it’s evenly distributed. Layer the pineapple slices over the top and add cherries to the middle of the pineapple slices.
Pour the batter evenly over the pineapple. Bake 35 minutes or until a knife inserted into the center of the cake comes out clean.
Immediately run a knife around the edge of the cake, then put a plate upside down on top of the pan. Carefully invert the pan onto the plate and let cool for 30 minutes before serving.
I did not have any ice cream in my refrigerator to have with my cake, but we enjoy it anyway.
Share your thoughts with me. Did you make anything special this weekend? Would you like to try this cake? Let me know.