What screams "lounging in the sun, that warm tropical breeze running through your hair, warm sand between your toes, the sound of waves crashing onto the shore and an ice cold drink in one hand" more than Canned Pineapple?! Uh, an actual Fresh Pineapple? Yes, yes, a Fresh Pineapple screams all those things 10X better but what are you to do when all you have is the canned stuff?
Ok, maybe for a Canned Pineapple it's more like sitting on your couch, an electric fan running, your feet up on the coffee table, the sound of a great movie and a soda in one hand.
The two may be different but they both encompass being relaxed and the pineapple both encompass a Pineapple Upside Down Cake. However, we can all agree that sometimes one method packs more of a punch than the other. In this case, Canned Pineapple will just have to do.
Pineapple Upside Down Cake
Recipe by Eva Longoria
2/3 cup unsalted butter, at room temperature (1/3 cup for topping, 1/3 cup for cake)
1/2 cup packed light brown sugar
7 slices pineapple
7 drained maraschino cherries, or as needed (optional)
1 1/2 cups cake flour or all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon table salt
2/3 cup milk
1 teaspoon vanilla
1 large egg
Preheat the oven to 350°F. In a flameproof 9-inch cake pan, melt 1/3 cup of the butter over low heat. Sprinkle the brown sugar evenly over the butter and cook, stirring, until the sugar and butter are blended and there are no pools of melted batter, 2 to 4 minutes.
Arrange the pineapple on top of the caramel. Decorate with cherries if desired, placing them in the center of each pineapple slice. Set the pan aside.
In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, place the flour, sugar, baking powder, and salt and mix on low speed until well combined. Add the remaining 1/3 cup of butter along with the milk and vanilla. Beat on medium speed for 2 minutes. Scrape down the sides of the bowl. Add the egg and beat on medium speed for 2 minutes. Pour the batter over the pineapple.
Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove the pan from the oven and carefully tilt it in all directions to release the cake from the sides of the pan. Let cool in the pan for about 3 minutes. Turn the pan over onto a serving plate and let stand for 2 to 3 minutes. Carefully lift the pan off the cake. Use a spatula to remove any fruit that is stuck to the pan and place it on the cake. Serve warm or at room temperature.