This month’s cake selection for The Cake Slice Bakers was Pineapple Upside-Down Cake. And I have to say, I was not thrilled to make this. I like my fruit raw and unadulterated. (Except for bananas, lemon, and lime…) I have to be in the mood to eat apple pie. I considered skipping this month but since we just went through spring cleaning, I didn’t think that would be fair. Plus the Beau loves pineapples.
One good thing about the Southern Cakes cookbook, the ease in baking some of the cakes! Like last month, Pineapple Upside-Down cake was super easy to put together. The recipe only calls for 10 maraschino cherries, but since I bought a small bottle of them, I went to town adding them to the cake. You should put a cherry in the middle of each pineapple ring. Here’s mine:
I’m not sure how adding too many cherries will affect the taste of the cake, we’re having it for dessert tonight, so I’ll let you know.
The one thing I do tend to have problems with in recipes is when the direction is ‘Spread evenly’. HAH! I try, but usually one side tends to be taller than the other. I don’t think it matters in this cake, plus with the pineapple rings and cherries, it’s hard to tell if it’s lopsided or not!
This is my very first Pineapple Upside Down cake, not only baking but tasting. I hope it tastes as good as it looks and smells!
Stop by next month when 2 of my favorite flavors are combined in one! Go browse the other Cake Slice Bakers to see their Pineapple Upside-Down cakes! Then go to the book store and buy the book so you can try this easy cake too!
Pineapple Upside-Down Cake