Monday, February 27, 2012

U is for Upside-down Pineapple Cake - ABCs of Homeschooling

Last Friday night, Sophia made upside-down pineapple cake from the Alpha-Bakery cookbook she's been using as part of her homeschool home-economics class. It is a simple - yet delicious - recipe that was a wonderful way to end a meal.


1/4 cup butter (we used dairy-free butter)
2/3 cup (firmly) packed brown sugar
1 can (16 ounces) sliced pineapple, drained
maraschino cherries, if desired
1 1/3 cups flour
1 cup sugar
1/3 cup shortening
3/4 cup milk (we used dairy-free milk)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg


Heat oven to 350 degrees F. Heat butter in 9x9x2 pan until melted. Sprinkle brown sugar over butter, arrange pineapple slices on top. Place cherry in center of each pineapple.

Beat remaining ingredients on low speed 30 seconds. Scraping bowl constantly. Beat on high speed for 3 minutes. Scraping bowl constantly.

Pour over fruit in pan. Spread evenly.

Bake until center comes out clean when you insert a toothpick(55-60 minutes) immediately turn pan upside down on heat proof plate. Remove pan.

Makes 9 servings.


Rita said...

I always have loved the look or presentation of pineapple upside down cake. But I haven't ever made it since home ec in high school! :)

Anonymous said...

Looks delicious! My girls love to bake and I think they would enjoy this cookbook... do you have a link to purchase it?

I hear you had shockingly warm weather this week... hope you had a chance to enjoy it! :)

Susan Evans said...

Oh, yummy. Pineapple upside-down cake is my favorite cake!