July 05, 2019

Hi All!

This is about the time of year I put on a little extra cushioning so I better start working out more very soon. The icing on the cake this week since I'm not watching my waistline is some yummy comfort food PINEAPPLE UPSIDE DOWN CAKE...just like momma used to make.

I'm, actually making this dessert for a party this weekend and just got a great tip from one of our editors too. Instead of the pineapple rings use the pineapple tidbits so you can cover the whole top more evenly. Makes for better slicing too so everyone gets all the flavoring. You can also cut the cherries in half if you do this and just sprinkle them over the top. I like to just foil cover a baking sheet and flip the cake onto for serving...makes for easier cleanup.

Enjoy!
Marzee
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Clean everything from delicate dishes to the caked on grime of pans with one non-scratching scrubber: the DishFish.

PINEAPPLE UPSIDE DOWN CAKE

INGREDIENTS:
1/3 cup butter
1 cup brown sugar
9 slices canned pineapple
9 maraschino cherries
1 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla
3/4 cup milk

DIRECTIONS:
Preheat oven to 350 degrees. Melt 1/3 cup of butter in a 9
inch square cake pan in the oven and remove from heat. Stir
in the brown sugar. Arrange pineapple slices on top of the
sugar, and put a cherry inside of each pineapple ring. Set
aside. In a small bowl combine flour, baking powder and salt.
Set aside. In a medium bowl cream remaining butter and sugar.
Add eggs one at a time and continue beating until light. Stir
in vanilla. Alternate additions of dry ingredients and milk
to the creamed mixture, beginning and ending with dry
ingredients. Pour over the pineapple in the cake pan. Bake
for 50 to 60 minutes, until toothpick inserted in the centre
comes out clean. Cool for 10 minutes, then turn upside down
over a serving plate. Leave the pan on top of the cake for 2
to 3 minutes to let all the syrup and fruit drop out. Serve
warm.

* TIP: serve with whipped cream!

Category: Desserts

~*~*~* MARZEE's CORNER *~*~*~*~

HEY, THAT'S A GREAT TIP!

Do you have fruit in your kitchen that's ripening quicker
than you can eat it? Puree it and use in smoothies or as a
topping for ice cream, pancakes or waffles. You can also
freeze the purreed fruit in a plastic freezer zipper bag
and use it later on.

BTW: A tip on whipped cream...soupy whipped cream can be
revived by adding an egg white to it then chilling thoroughly
before re-whipping it to its former fluffy glory.