It’s been a while since, I posted, unfortunately. We’re finally all moved in and mostly back into the groove of things, which means I will hopefully be back to blogging regularly! About two weeks ago I got asked to make this cake for my father in law’s birthday – so I thought I would share the recipe here! It was fairly easy, although there are quite a few steps to it, but it turned out delicious and everything a good from scratch pineapple upside down cake should be. Minus the cherries and pineapple slices, I had everything else already on hand, which was great! Pretty common cake ingredients here. In the recipe I found, they used a cast iron skillet to melt the butter and brown sugar and bake the cake, I however don’t have a well seasoned cast iron skillet, so I just used a round cake pan instead, which worked just as well. Give it a try and let me know what you think in the comments – and I would love it if you hit that subscribe button while you’re here! Happy baking!!
- 2/3 cup of butter, divided into 1/3 each and melted
- 2/3 cup of packed brown sugar
- 1 20 oz can of pineapple slices without added sugar
- 8 maraschino cherries, without added sugar
- 3/4 cup of cane sugar
- 2 eggs, separated into whites and yolks
- 1 teaspoon of lemon zest
- 1 teaspoon of lemon juice
- 1 teaspoon of vanilla extract
- 1 and 1/2 cups of all purpose flour
- 1 and 3/4 teaspoons of baking powder
- 1/4 teaspoon of salt
- 1/2 cup of sour cream
- Heat oven to 350 degrees
- Melt 1/3 cup of butter, pour it into cake pan, sprinkle brown sugar – coat the bottom of the pan
- Drain pineapple slices, reserve 2 tablespoons of the liquid
- Lay as many slices that will fit in the bottom of the pan – for me it was 7 or 8
- Place cherries in the center of each slice
- Beat other 1/3 cup of melted butter with 1/3 cup of cane sugar in a large mixing bowl, until light and fluffy.
- Add the egg yolks, lemon zest, juice and vanilla, until mixed
- In a smaller bowl, combine flour, baking powder and salt
- Add the flour mixture and sour cream and pineapple juice, blend each alternately, adding about 1/3 of each at a time
- In another bowl, beat egg whites until soft peaks form, gradually add remaining 1/4 cup of cane sugar, beating until slightly stiff
- Fold meringue into batter until mixed in, do not over mix.
- Pour the batter into cake pan and bake 35 minutes or until an inserted tooth pick comes out clean.
- Serve warm or room temperature, refrigerating leftovers after the first day.
“Blessed is the man who trusts in the Lord And whose trust is the Lord.
“For he will be like a tree planted by the water, That extends its roots by a stream
And will not fear when the heat comes; But its leaves will be green,
And it will not be anxious in a year of drought Nor cease to yield fruit.”