Tuesday, April 5, 2011

SophistiKat "Dessert of the Month"

Spring is Here and Easter is right around the corner. 
We bring you ANOTHER southern classic for this time of the year. .

The "Pineapple Upside Down Cake"

3 Tablespoons Butter
3/4 Cup Brown Sugar, firmly packed
6 Slices pineapple or 1 can (20 ounces) can of drained pineapple chunks
Maraschino Cherries
Pecan Halves

1/2 Cup Butter
1/2 Cup Sugar

1 Egg
1 1/2 Cups All-Purpose Flour
1 1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 Cup Milk


In a 9-inch square cake pan, melt butter; sprinkle with brown sugar. Arrange pineapple and cherries and nut halves on sugar, making a design.

Make cake batter.

Cream 1/2 cup butter; gradually add 1/2 cup sugar and beat until light and fluffy. Add egg and beat well. Add sifted dry ingredients alternately with the milk; beat until smooth, ending with dry ingredients. Pour over pineapple design. Bake at 375° for about 35 minutes. Let cake cool for about 5 minutes before turning out onto a serving plate. Serve warm with whipped cream, if desired.

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