Today was my Dad’s birthday.
Happy Birthday Dad!!
Us Sibs (myself, my sister and my 2 brothers) decided to go home for the weekend to spend some good old quality time with him.
Now we all live here in KC but 3 of us are up north…roughly 45 minutes away. So when we go home we try to make it special.
Today we made Dad dinner and I made him his birthday cake. Dinner consisted of fried chicken, mashed potatoes and gravy and corn. And his birthday cake was….are you ready for it? Pineapple Upside Down Cake! One of his favorites. =)
I am quite proud for a few reasons. 1) This is my first time ever making Pineapple Upside Down Cake. 2) This is my first time posting a recipe on my blog. And 3) it turned out really well!
My center pineapple did shift a little bit. Oh well! It was my first attempt!
So this is what I used to get this tasty cake on the table.
I think that the only item I didn’t get in the picture was the granulated sugar. 3/4 cup is what you’ll need. Don’t worry the recipe will be listed at the end.
First thing is to get your dry ingredients together.
In a medium size bowl mix together your flour, granulated sugar, baking powder and salt.
In a smaller bowl mix together your buttermilk, egg, sour cream and vanilla.
Now add the wet to the dry. You can add it all at once. No need to add in batches here. Very nice.
Mix these together well. There will be some small lumps though. Leave them. It will all work out in the end. Promise. =)
Now comes the fun part.
Melt your butter in a pan. This is where I defer from the recipe I was following just a little bit. They melted their butter in the microwave and used a 9 inch cake pan. I melted mine on the stove and used the pan in the picture.
Sprinkle the brown sugar all around the pan. It’s ok if it isn’t the most even. It’s also ok that some of the brown sugar is dry.
Place a slice of pineapple right there in the middle.
Doesn’t she look pretty?
What? Not yet.
Take the rest of the pineapples and slice them in half.
I love pineapple.
The traditional Pineapple Upside Down Cake keeps the pineapple slices whole and will have 5 or 6 rings around the middle one. The recipe I was following did it this way, it looked pretty, so I gave it a try. Besides this way you get a lot more pineapple. Yay!
It’s cherry time!
I put a cherry in between each half moon of pineapple.
Gently poor all the batter over the pineapple, brown sugar concoction.
I know it looks like I missed a few spots but trust me it’s A-OK!
Put the pan in the oven. Obviously before you start this on the stove top like I did please make sure that your pan is able to go in to the oven. Fortunately this one is able to. If you do not have one though then you can use a 9-inch cake pan.
40 minutes later and walah!!
Let the cake sit for about 30 minutes before flipping over and serving.
I was really nervous at this point. Who am I kidding? I was nervous throughout this whole cooking experience. I am usually always nervous trying a recipe/food item for the first time.
Make sure that the plate that you are flipping the cake on to is larger than the pan the cake is in. You don’t want hot, gooey brown sugar coming down all over your hands and counter.
My lovely brother was helping me out with some of the picture taking. We were trying to get an in active pic. This is the best we got!
And the big reveal…
It worked! Whew!!
This was a huge relief right here. Now to get past the next hurdle…the taste test.
But first dinner.
Fried chicken, mashed potatoes and gravy and corn. Mmm…
Oh my goodness! It was so yummy!
Here is the complete recipe.
Pineapple Upside Down Cake
1/2 cup butter
3/4 cup light brown sugar, packed
1 20-oz can pineapple slices
jar maraschino cherries
1 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1 large egg
1/2 cup buttermilk
1/3 cup sour cream
3 tablespoons vegetable oil
2 teaspoons vanilla extract
- Preheat oven to 350F.
- Mix dry ingredients together in a medium size bowl.
- Mix wet ingredients together in a separate bowl.
- Add wet ingredients to dry ingredients and mix together. Don’t worry if there are some lumps.
- Melt butter in pan on stove top.
- Sprinkle brown sugar over melted butter.
- Place pineapples and cherries on top of brown sugar. This can be done in any way you see fit. Refer to the pictures to see how I did it.
- Pour the batter over the pineapple and cherries.
- Bake in oven for 40 minutes.
- Let rest for around 30 minutes.
- Flip, cut and serve!
Check out the original recipe at AverieCooks.
Let me know what you think. Enjoy!