This is tied with the graham cracker peanut butter bars as my favorite desserts in this project. For real, this cake was light as a feather, but had so much flavor. I also absolutely adore pineapple in any way, shape, or form, so this cake was right up my alley.
 |
| That yummy brown sugar-butter mix, on the bottom added a nice glaze and perfect amount of sweetness on top of the cake |
It's one of those recipes where you always have most of the ingredients on hand, just waiting to be part of this cake, so when summer rolls around and pineapple is in abundance, this cake is going to be all over the Feng household.
Putting fruit on the bottom of a cake pan has been around since the Middle ages, usually made with apples, cherries or other seasonal fruits in a cast- iron skillet. Using pineapple in an upside down cake was only recently added into that mix because of the founding of the Hawaiian Pineapple Company (aka the Dole Pineapple Company) who successfully learned to can pineapples in 1903. Only 20 years later after their founding, the company asked citizens to submit creative ways to integrate pineapples into their diet and they received 2500 recipes for pineapple upside down cake. According to trinigourmet.com, "it did not take long for the recipe to work its way into American housewife's repertoire."
It slid out perfectly, just make sure to use a knife and go around the edges before flipping it over. After one bite, my mother exclaimed "You probably shouldn't make that again.....because I'd get fat from eating all of it!"
I even got a nice refreshing drink by adding the rest of the strained pineapple juices to orange juice and carbonated water! Yum!
Recipe from allrecipes.com
No comments:
Post a Comment