Monday, September 19, 2011

Pineapple Upside Down Cake (ala Betty Crocker)

I've been craving for Pineapple Upside Down Cake for so long since I watched one of Desperate Housewives episode where Bree baked Pineapple Upside Down Cake for Gabby. So yesterday, I bake it! I get Betty Crocker's recipe and try it. Simple and easy. I change the recipe here and there, and next time should lessen the sugar as it is super sweet. But anyway, it is nice! (even I have to say it myself) For the first trial I feel impressed... (chuckles)

Pineapple Upside Down Cake (ala Pixie)

- 1/4 cup butter or margarine
- 2/3 cup packed brown sugar
- 9 slices pineapple in juice (from 14-oz can), drained
- 9 maraschino cherries without stems, if desired
- 1 1/3 cups Gold Medal® all-purpose flour
- 1 cup granulated sugar
- 1/3 cup shortening (I use cream cheese)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 egg

Step 1 - Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

Step 2 - In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.

Step 3 - Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Happy Trying!

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