Thursday Recipe Swap Meet ~ Pineapple Upside-Down Cake

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OK... we know you have all these recipes that you love to make. You got them from your mother, your grandmother, a magazine, or maybe you made it up, perhaps you don't even remember where the recipe came from. Well, how about sharing them with all of us? We are going to share ours with you every Thursday!


My good friend and (according to her husband) excellent cook, Dolly over at XmasDolly and I are now doing a recipe swap; we want to share ours with you and wold LOVE to get some of your favorites as well... So, Welcome to Thursday's Recipe Swap Meet, here is all you have to do:


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Post a recipe on your blog, sign the linky on either blog (they will be linked), grab our new button - isn't she cute - hubby says she looks like me... TeeHee? (above, on my sidebar and on my Co-Chef Dolly's blog) and check out the recipes. Don't forget that each week you actually will be getting at least TWO for the price of ONE because both Dolly and I will post a recipe on each of our blogs. How simple is that??

Pineapple Upside-Down Cake

Cake Ingredients:

I couldn't find my photos of the cake I
made, so I "borrowed" this one from
the internet.

1 1/3 C All-purpose flour
2/3 C brown sugar
2 tsp. baking powder
2/3 C Whole milk
1/4 C Unsalted butter, softened
1 Large egg, room temp.
1 tsp. Vanilla
1/4 tsp. Princess cake & cookie flavoring (optional)

Additional Ingredients:

2 Tbls. Unsalted butter
1/3 C Packed brown sugar
8 oz. Can Sliced pineapple, drained
Maraschino cherries, as needed for center and around pineapple rings


~ Preheat oven to 350 degrees F.
~ Melt 2 T. butter in 9 x 1 1/2" round baking (or saute pan, I have a fabulous 12" non-stick pan from Pampered Chef that I use every day to cook, fry, saute, and even bake in... it can go from the stove top to the oven up to 500 degrees, so I use this one. I LOVE this pan.); stir in 1/3 C brown sugar and 1 Tbls. water; mix until smooth and no lumps.
~ Arrange pineapples in circular pattern in pan on top of sugar mixture; add cherry to center of each pineapple ring and between rings if wanted.
~ Prepare cake batter as follows:
   ~ Combine flour, sugar, and baking powder; add milk, butter, egg, and flaorings. Beat on low speed until combined; then beat on medium speen for 1 minute.
~ Gently pour batter into pan, over pineapple and cherries, careful not to disturb arrangement.
~ Bake at 350 for 30 to 35 minutes, until toothpick inserted into center of cake comes out clean.
~ Cool on wire rack for 5 minutes then loosen sides with thin spatula and invert onto plate. (MAKE SURE PLATE IS AT LEAST an inch larger than baking dish/pan all the way around - otherwise you will have a mess - been there/done that!); Serve warm.... YUMMY!!!

This received 6 out of 6 puppy tail wags for the batter and the cake, but 0 out of 6 for the cherries and the pineapple, oh well, that's OK, Bill and I love it and it is my oldest son Nik's favorite cake I make. He requests it every year for his birthday. I even sent him one when he was at Army Basic Training, but because of all the red tape to get the mail to him, it was partially moldy by the time he got it. He said that he and his roommates ate part of it anyway and it was still good: BOYS - OMG!!


So now all you have to do is sign our linky so we all can find your recipes. You check out all ours and we will check out all yours. If you don't want to write it all down and you know of one on line just post a link to it on your blog or leave it in a comment if you prefer!


For more recipes, head on over to Ms.BiBi at Daily Organized Chaos.

Let's get cooking..... Bon Appetit!

{Disclosure: I was not provided any compensation for this post, the links provided are just for my friends, the readers. I have found that these items work the best in my recipe and I wanted to share that information.}