Pineapple Upside Down Cake for when the world is upside down!

Yesterday I watched a terribly amazing movie about the BEST surfer from Arizona who goes to Hawaii to surf the North Shore, only he has no idea what he is doing because he is a surfer from ARIZONA! This pretty much sums up my skiing experience - “Hey Deidre have you skied before?” “Oh yes, plenty of times” in MANITOBA! Where we literally skied down a man made hill because we have no mountains. Lets just say I rolled down the mountain for a day and decided never to ski again. Anyways, Hawaii, the land of pineapples is where I wish I was right now, but since I can’t be there lets eat some pineapple!

Pineapple Upside Down Cake

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Pineapple Upside Down Cake

Yield: 10” skillet serves 1-8 depending on how willing you are to share

Preheat that oven to 350*F

• 1/4 cup Butter

• 1/2 cup Brown Sugar

• 1 can of pineapple (ideally those rings of pineapple, but I don’t have that so I’m using the chunks of pineapple, use what you got, we’re in quarantine!)

• 3/4 cup Butter, softened

• 3/4 cup Sugar

• 2 Eggs

• 1 cup Buttermilk or Sour Cream or Yogurt or 1 cup of milk with 1 teaspoon of vinegar

• 1 teaspoon of Vanilla or Rum if you got it!

• 2 cups Flour

• 1 teaspoon Baking Powder

• 1 teaspoon Baking Soda

• 1/4 teaspoon Salt

1. In a large skillet or 8”-9'“ cake pan melt the 1/4 cup butter, if you have a skillet you can do this right on the burner, otherwise just pop your butter in the microwave and pour it into the bottom of your pan.

2. Spread the brown sugar on top of the melted butter, making sure to evening distribute it.

3. Drain your pineapple (we don’t need the juice for this recipe, but it sure makes a great cocktail!) then fan it on top of your brown sugar. If you have larger chunks like me, you can slice them into thinner pieces and read those on the brown sugar so they look prettier…or not, up to you! Then set this pan to the side!

4. Now for the batter! Ideally with an electric mixer (stand or hand mixer, both work great) beat together your butter, vanilla/rum if you got it, and sugar. You can do this by hand, you are just going to have a work out!

5. Once the butter/sugar looks nice and fluffy add your eggs.

6. You can now toss in the baking power, baking soda and salt.

7. Next, alternate in the flour and buttermilk (or alternative as listed in the ingredients). I usually do 3 additions of flour and 2 of the buttermilk.

8. Now smear your batter on top of the pineapple in your pan, try to not smooth around the pineapples too much since they are going to be the pretty top of your cake after.

9. Bake in a preheated 350*F oven until golden and a toothpick comes out clean

10. Once baked, let your pan sit for about 5 minutes, then place a plate over the top of the cake and very carefully flip it over. WATCH FOR HOT SYRUP! Then eat while warm and dream of Hawaii!

Our world has been turned upside down...so should our cake! Baking a pineapple upside down cake in a skillet or whatever you've got, this is quarantine time,...