Thursday, June 9, 2011

First Place Pineapple Upside Down Cake

Photo is not my actual cake, since I'm at work, I will post "real" pictures tonight!

I made this recipe last night and it turned out so pretty!  I can hardly wait to taste it. I made it for a co-worker for her grandfathers birthday.  She said she would bring me a piece if there is any left over!

Pineapple Upside Down Cake

Topping:
  • 1 1/2 cup(s) firmly packed brown sugar
  • 1/2 cup(s) butter
  • 1 1/2 can(s) pineapple slices
  • 2 tablespoon(s) Karo syrup
  • Maraschino cherries
  • 1/4 cup(s) pineapple juice
Cake:
  • 2 cup(s) all-purpose flour
  • 1/2 cup(s) cake flour
  • 2 tablespoon(s) cake flour
  • 1 teaspoon(s) baking powder
  • 1 teaspoon(s) salt
  • 2 cup(s) sugar
  • 1 box(es) vanilla instant pudding mix
  • 1 1/2 cup(s) butter
  • 5  eggs
  • 1 cup(s) sour cream
  • 1/2 cup(s) buttermilk
  • 1 teaspoon(s) vanilla

Directions
  1. To make topping: Melt butter in pan and add brown sugar, add pineapple juice, and Karo. Stir constantly while bubbles form and continue to heat for about 5 minutes. Pour into greased cake pan and arrange pineapple slices and cherries. Add crushed pineapples in between spaces.
  2. To make cake: Combine all dry ingredients and stir with wooden spoon. Melt butter and pour into flour mix. Beat eggs and add to mix, then add sour cream, buttermilk, and vanilla. Mix for 3 minutes. Pour over pineapple slices and bake for 1 hour at 375 degrees (or until knife comes out clean from the center).

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