Saturday, June 21, 2014

Eric's Pineapple Upside-down Birthday Cake

3 tablespoons butter
1/2 cup brown sugar
1/2 of a  (16.4 oz) can pineapple chunks or titbits  (or a 8 1/2 oz can titbits)
1/3 cup butter
1/2 cup white sugar
1/4 cup sour cream
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup reserved juice
1 teaspoon vanilla
1 egg
1 cup Flour

Preheat oven to 350 degrees and while warming add 3 tablespoons butter to a 8x8 pan and set in oven to melt. watch and take out as soon as it has melted and set aside.

Divide the the large can in half or take the small can and, drain the liquid into a measuring cup to make 1/3 cup add water if needed.

Once the butter is melted, put the 1/2 cup brown sugar and 1 tablespoon juice into the bottom of the pan with the titbits and shake to mix, flatten to cover the pan and set aside.

In a large bowl add the egg, 1/3 cup butter softened and the white sugar and beat until fluffy. Add the sour cream, vanilla, baking powder, and salt, then beat well to blend. Next add the reserved liquid and the flour and beat again folding in sides to mix well. Pour cake mix over pineapple mixture in pan and smooth out.

Bake 40 -45 minutes and take from oven. cool 5 minutes and turn upside- down on a plate. Serve warm with Cinnamon-Vanilla Ice Cream.

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