Friday, June 15, 2012

Down-side Up or Upside Down?

To round off Uncle Jake's Chicken Fried Steak meal, we finished with P-Dub's Pineapple Upside Down Cake (p. 228). We got to use Lou's fancy-pants sunflower yellow Kitchen-Aid mixer. Things taste better when they're made with a yellow mixer.

To start off, we created a batter using flour, salt, sugar, baking powder, butter, shortening, vanilla, milk, eggs and a little pineapple juice.

Next, we melted butter in a skillet. Ree uses a cast iron skillet, but we did not have one of the proper shape and size, so we improvised.

We sprinkled brown sugar over the melted butter.

Next we placed our happy, little pineapple slices in the brown sugar. Then we did something very un-American; we skipped adding the Maraschino cherries. Eek! So, here's the deal. Mr. Fabuful was the only one of the group that would have eaten the cherries. Sorry, dude, you're among picky eaters who are trying not to be, but still are.

We then poured the batter evenly into the pan. This baked for approximately 40 minutes at 350-degrees.

We placed a serving dish over the pan and flipped it upside-down. The result was a beautiful and tasty citrus treat. We picky eaters were pleasantly surprised that you could have your pineapple and your cake and eat them, too.

This recipe is worth a try!

Happily full,

1 comment:

  1. Yum! A cake that is easy, looks difficult and tastes amazing! :)