Fresh Pineapple Upside Down Cake

swellkid

I thought that canned pineapple was the best way to make a pineapple upside down cake.  That’s how everyone does it right?  I guess I thought fresh pineapple would be too tough, or just too much work.  It was so much better!  The texture was perfect and the fresh pineapple flavor really came through. The recipe came from Martha Stewart, but I made a few changes to suit the ingredients I had on hand.

  • 1 pineapple (I used about 3/4 of it)
  • 1 cup cake flour
  • 1 1/2 teaspoons baking powder
  • 1 1/4 cups granulated sugar
  • 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
  • 1/2 cup packed light brown sugar
  • 1 t. vanilla
  • 2 large eggs
  • 6 tablespoons whole milk
  • 1/2 teaspoon pure almond extract
  • Vanilla ice cream

Heat oven to 350 degrees. Peel the pineapple and cut off one end to form a flat base.  Cut down…

View original post 190 more words

About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s