Do you ever watch Trisha Yearwood’s show? I’m a fan of her cakes mostly. Her recipes seem to be quite popular on my site too. Look for on the right hand corner in the google search bar and type in Chicken Tortilla Soup or Key Lime Cake. The Peanut Butter balls are pretty good too. I am not Trisha Yearwood by the way. Just a fan of her recipes and show on the Food Network.
I like it how this cake is really colorful with the yellow pineapple rings and the maraschino cherries on top. My husband really liked it too because I never really got a whole piece. Just took a sample bite of it pretty much. Makes for a real fancy presentation and not to mention delicious too with the brown sugar glaze on top of it. I came across a recipe for pineapple upside down cake with bacon on top of that and thought that sounded odd at first, but there is an appetizer recipe I’ve seen for bacon wrapped pineapple that’s supposed to be super good. My guess is that it would probably taste like that.
To flip the cake upside, just place the cake on a cutting board (still in the pan) , and flip it over with the cutting board holding it to the cake pan. I did mine when it was still warm .
Recipe from Trisha Yearwood
3 tablespoons butter
1/2 cup light brown sugar, packed
9 slices canned pineapple in juice, drained
5 maraschino cherries
1 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup solid vegetable shortening
2/3 cup granulated sugar
1 large egg
3/4 teaspoon vanilla extract
2/3 cup milk
Preheat the oven to 350 degrees F.
Place the butter in an 8-by-8-by-2-inch square baking pan and set it over low heat to melt. When melted, sprinkle the brown sugar over the butter. Arrange the pineapple rings in a single layer on top of the sugar, making 3 rows. Cut the maraschino cherries in half, and place one half, cut-side up, in the center of each pineapple ring. Set the pan aside.
Sift the flour, baking powder and salt, then sift once more. Set aside. Using an electric mixer, mix together the shortening, granulated sugar, egg and vanilla. Blend in the flour mixture alternately with the milk, beginning and ending with flour. Stir only enough after each addition to combine.
Pour the batter carefully into the pineapple-lined baking pan and bake for 40 minutes. Test for doneness by inserting a toothpick in the center or pressing the cake lightly with a fingertip; if the impression springs back, the cake is done. Run a knife around the edges of the pan and place a serving dish on top. Invert the cake onto the serving dish. Leave the pan inverted over the cake for several moments to allow the syrup to soak into the cake.