A whole fresh pineapple produces a big pile of sweet, delectable fruit. Here in Panama, they are always available and travel a short distance to market … super fresh; not to mention they are about $1.50 each! So, after using a small amount in a carrot salad for Memorial Day and eating sliced rings with breakfast, there was still a couple of cups of chunks remaining.
What to do? I considered making a Pineapple Upside Down Cake, but dismissed the idea lacking the energy. I’ve made a simple cake over the years with few ingredients and great taste. This is it tweaked for pineapple, in the up side down tradition. Of course, canned pineapple may be used successfully. Enjoy!
Pineapple Up Side Up Cake
Author: Dennis Killebrew
Cuisine: American
Prep time:
Cook time:
Total time:
Ingredients
- 1 Cup Sugar
- 1 Cup All Purpose Flour
- 1 Cup Milk
- 1 Teaspoon Vanilla Extract
- 2 Teaspoons Baking Powder
- 6 Tablespoons Melted Butter or Margarine
- 2 to 3 Cups Pineapple Chunks, Well Drained
- ½ Teaspoon Ground Cinnamon
- ¾ Cup Brown Sugar
Instructions
- Mix the first 4 ingredients together in a bowl.
- Put the melted butter or margarine in a 8" bake pan or casserole; swirl around to coat the sides as well. Pour the batter over the butter. Scatter the pineapple chunks evenly on top of the batter (they will sink into the batter). Sprinkle the cinnamon over all.
- Scatter the brown sugar evenly over the top of the batter thoroughly. Cook for 1 hour in a 350 degree oven; turn off the heat. Allow the cake to cool in the oven for another 30 minutes or longer.
- Garnish with Marishino Cherries (2 or 3 per slice). Serve warm or at room temperature. Vanilla ice cream or whipped cream is a nice addition, too!
Ready for the oven
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