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Pineapple Upside Down Cake

It’s Saturday Night. We need a new dessert!

Dessert is a nightly adventure at our house. 7pm. like clockwork, Jeopardy comes on and I get dessert. Even Blanche gets into the act. She hears the Jeopardy theme and into the living room she comes for her own cookies. She has us trained well.

Since the Olympics are on, we’re having dessert in front of the tube, cheering on all the gay boys and girls who are making our vice president all squirmy with impure thoughts. But enough of that idiot… on to the dessert…

I wasn’t sure what I was going to make, today, but I knew it was going to be pineapple-related in some way, shape, or form. I was up in the cupboard the other day and found 2 small cans of pineapple that needed to be used – one chunks and one rings.

I searched all my mom’s recipes, looked through the blog, pulled out a couple of cookbooks, and then finally settled on my old standby. It’s quick, easy, and never fails!

Pineapple Upside Down Cake

topping:

  • 1/4 c. unsalted butter, melted
  • 1/2 c. packed brown sugar
  • 1 lg can pineapple

cake:

  • 1 1/3 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 cup butter
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 tsp. vanilla
  • 1 tbsp. rum
  • 1/4 cup sour cream
  • 1/4 cup pineapple juice

Preheat oven to 350°. Butter a round 9” cake pan.

Make topping: Melt butter and pour into pan. Sprinkle brown sugar on top. Place drained pineapple rings on top of sugar.

Make batter: Mix together flour, baking powder, and salt. Set aside. Cream butter with sugars. Beat in egg, vanilla, rum, and sour cream. Add flour and juice in 2 additions.

Spoon the batter over the pineapple, spreading it evenly.

Bake until cake is golden and a toothpick comes out clean, about 35 minutes.

As I said… quick, easy, and never fails…

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