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
*Not this makes two cakes
1. Remove you two cake pan for storage (aka your car trunk) and clean.
2. Assure husband they haven’t been their since you moved four years ago (maybe?)
3. Start making the topping by melting the butter and brown sugar in a saucepan over medium heat until all melted and tasty looking.
4. Place pineapple rings and cherries in the pans.
5. Top with the sugar/butter mixture.
6. Cream sugar and butter in your mixer.
7. Add one egg at a time while beating (crack into a separate bowl and then pour in to prevent shells getting into the cake).
8. Add the vanilla. Beat.
9. Add half your dry ingredients, half the sour cream and beat. Then incorporate the remaining dry/sour cream.
10. Pour batter over the sugar/butter/pineapples (divide batter in two to help make them even). You’ll have to spread it out a bit.
11. Put both cake pans on a cookie sheet to prevent anything dripping on the oven. You’ll want to do this otherwise you’ll set the goop on fire another time you use the over . . . not that it happened to me. PS- baking soda quickly puts out a fire.
12. Bake at 325 degrees for 35-40 minutes.
13. Remove from oven and let sit on a rack for 10 minutes.
14. Turn cake on to platter and enjoy!