I’ve been with Greg for almost six years and I’ve spent just as long trying to find something his family will eat. My family pretty much eats whatever you put in front of them with the exception of me (no mushrooms, blech) but his family is a different story.
Then you throw in the one time I make brownies with black beans and the picky eaters start fearing your delicious looking desserts.
Side note: Know your audience before bring black bean brownies to try or else you’ll have to preface all baked goods with, “There are no mystery ingredients.”
So back to my dessert, after thinking about what foods I’ve seen them enjoy, lightening struck– Pineapple Upside Down Cake! This recipe made two cakes so I sent one off to my family with the secret ingredient of bacon and a plain one for Greg’s family. I knew we had a hit when they didn’t even suggest us taking the leftover desserts home.
This cake was easy to make and offered more taste complexity (a good thing) than making it with just a boxes cake.
The Crowd Pleaser Pineapple Upside Down Cake (from Jam Hands)
- 2 cups brown sugar
- 1 cup butter
- 14 sliced pineapple rings (which is 1 1/2 20 oz. cans)
- 14 maraschino cherries
- Bacon crumbles (optional)
- 2 cups flour (Or 1 1/2 cups flour + 6 Tbsp. cake flour + 6 Tbsp. ground almond)
- 3/4 tsp. baking powder
- 1/2 tsp. salt
- 1 3/4 cup sugar
- 1 cup butter
- 4 large eggs
- 3/4 tsp. vanilla
- 3/4 cup sour cream