Wednesday, July 4, 2012

Pineapple Upside Down Cake

I used this recipe, doubled, for the cake itself. You can use this or any cake of your choosing. Typically, a yellow cake is used.
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
Cream together wet ingredients, add in the flour and baking powder and mix well.
Cake batter
1 whole fresh pineapple
1 can cherry pie filling
1 cup sugar
1 stick butter
1/2 cup honey
Prepare your cake batter and set aside.
Cut the top and bottom off of the pineapple and slice off the rind, keeping as much pineapple on the fruit. Slice into 8 rounds.
Use a two inch star shaped cookie cutter, preferably a metal one, to press out the core.
Line your pan with foil or parchment paper. Arrange your 8 pineapple slices and fill the stars with pie filing.
In a sauce pan, combine butter, sugar and honey. Bring to a rolling boil and cook for 1 minute. Pour into the pan, just to the level of the slices.
Pour in your cake batter and cook at 325 F for 45 minutes to an hour. Check doneness with a tooth pick.
When the cake is done, immediately flip it over onto a platter and peel off the foil or paper.

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