Cakes Fruit

Checking Off the Never-Had List

In June, we will have been married 30 years, and we dated for 5 years before that, so it was a real surprise when my husband announced that he never had pineapple upside down cake. How is that even possible? Apparently he saw a picture of one that his cousin posted online and he thought it looked good. I think of the pineapple upside down cake as a homey, old-fashioned, working class dessert, one that doesn’t take a lot of expensive ingredients, and that looks and tastes fancy enough for company. But I guess it’s the old-fashioned part that has stuck in my head.

Anyway, I just got that new Nordic Ware 9″ square pan, so I looked for a recipe for that size pan. The recipe in my old faithful Betty Crocker cookbook called for a 10″ skillet or a 9″ square pan. Online, there’s a Betty Crocker recipe specifically for the 9″ square and the ingredients are slightly different than in my cookbook. I followed that one, substituting pineapple juice for half of the milk, and placing pecans between the pineapple slices. It turned out incredibly moist and flavorful. One important thing I would change is letting the cake cool a bit before flipping over. Some recipes suggest cooling completely, but I wouldn’t wait that long. Fifteen-twenty minutes is enough. You want the cake to hold together, but you also want the fruit to come out with the cake and not stick in the pan.

He loved it!

Find the recipe here:

Pineapple Upside-Down Cake

 

Comments?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: