We had a small cook-out last night with friends. My red potato salad was a big hit, by the way! I was trying to come up with something different from the usual cook-out desserts like jello, pound cake and fruit, etc., and I thought of Pineapple Upside Down Cake. Served still warm with a scoop of vanilla ice cream…. yum! Well, it was perfect after the hotdogs, hamburgers, and potato salad with after dinner coffee. Even the kids loved it. Truly a great summer dessert!
Set 12T butter on the counter to soften. Open a can of pineapple rings in juice and drain well, discarding the juice. Lay seven rings on paper towels to drain completely. Take 7 nice plump Maraschino cherries out of a jar, pull stem if present, and set on paper towel with pineapple to drain.
Now…. melt 6T of the butter and pour into a 10 inch cake pan. Sprinkle 1/2C each light and dark brown sugar over butter. Lay pineapple rings in a single layer (6 around, 1 in the center) and set a Maraschino cherry in the center of each ring. Set aside.
Now for the batter: Sift together 1-1/2C flour, 1t baking powder, and 1/2t salt, and set aside. Beat remaining 6T butter with 1-1/2C white sugar until light and fluffy. While it is beating, whisk 4 eggs, 2 additional egg yolks, and 2t vanilla in a separate bowl. Turn mixer down to low and add flour mixture and egg mixture to butter mixture in alternating increments, scraping down sides of bowl to get everything thoroughly combined. Pour and gently spread batter over pineapple and cherries.
Bake in a 325 F oven for 60 – 70 minutes, til a cake tester comes out clean and top is nicely browned. Cool in pan on a rack for ten minutes. Run a knife around the edges to loosen cake from pan. Turn upside down onto a plate. Boom! A noteworthy dessert to serve with ice cream to your cook-out company! Of course, this remains a delightful dessert for any meal, any time!
Enjoy this wonderful cake, and happy summer cooking!
Love, Grammy ❤