Pineapple Upside Down Cake

Upside-Down Pineapple Cakes

The following recipe is one that was given to me years ago and I have made time and time again. The great thing about this recipe is that it doesn't contain a lot of bread in comparison to the typical upside down cake recipes.  This is, however, the first time that I make it in individual cakes and fortunately, the amount of batter is perfect for these molds.

The cakes turned out delicious and even though I forgot a main step at the beginning which was adding the brown sugar to the melted butter before arranging the cherries and pineapples, I decided to do it afterwards and it turned out just fine.

I hope you will enjoy this recipe as much as my family did and will continue to use it in the years to come.

The instructions are very simple.

Melt the butter in a skillet or as I did, add an equal amount of butter to each mold or 10" cake pan and put it in the oven to melt. Once melted, remove from the oven and add the brown sugar to coat the bottom of each mold. I added more than the 1/4 cup that is recommended.  Drain the pineapple saving the juice and set aside and arrange the pineapple pieces in the mold.

In a mixing bowl , mix the remaining ingredients and pour over the pineapple and sugar mixture.

Bake at 350 degrees for 40 minutes if baking in a round or square pan or about 30 minutes for individual small cakes.

From My Creative Heart to Yours,

Enjoy!

Michele

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