Who doesn’t love a syrupy, warm, gorgeous cake? My aunt Tina has made her lovely pineapple upside-down cake for years, and it’s been a favorite dessert in my family. It looks like a stained glass window, with maraschino cherries dotting the glistening surface, and immediately sends me time traveling to the 1960s. To kick start my YouTube series with Tina, featuring her favorite vintage cakes, I couldn’t think of a better place to start. One cake is technically enough for 8, but I might make an extra to enjoy with a cold glass of milk after everyone has left.
2, 8.5 ounce cans of pineapple rings
6 tablespoons pineapple juice, reserved from can
1/3 cup melted butter
1/3 cup golden brown sugar
1 cup all purpose flour
1/2 teaspoon double acting baking powder
1/4 teaspoon salt
2/3 cup white sugar
1 teaspoon vanilla
Pre heat oven to 350 F.
Spray a 9 inch pie pan with non-stick spray, then pour the melted butter into the bottom of the pan. Sprinkle the brown sugar evenly over the butter, and press down, to moisten all of the sugar.
Separate the pineapple from the juice, and dry them out on a paper towel. Slice some of the pineapple slices into quarters to fill in gaps, and arrange in the pan in whatever pattern you like. I added maraschino cherries in the holes of the pineapple rings.
For the batter, sift the dry ingredients and set aside. Whip the eggs for one minute on high, until light and frothy. Add the sugar slowly, still beating on high until the eggs are very pale and light (4 more minutes). Add the vanilla and pear juice, beating slowly. Add the dry ingredients, also beating on low. Pour the batter evenly over pears in the pan, and bake for 30-35 minutes, or until golden brown and pulling away from the edges.
Once baked, immediately flip the cake out onto a platter. Do this by placing the platter over the pan, and flipping gently. You want to do this shortly after taking it out of the oven, so the butter and sugar doesn’t harden on the pan. Enjoy!