Thursday, August 4, 2011

Improved Pineapple Cake

I love pineapple upside down cake, but I always want more of the brown sugary pineapple part and less of the cake. This pineapple cake does that (and manages to be easy and quick to make at the same time). Every bite is filled with pineapples and brown sugar. Yum!

Improved Pineapple Cake
cake:
1 c. of self rising flour (if you don't have any, you can sub 1 c. regular flour, plus 1 1/4 t. baking powder and 1/8 t. salt)
1 c. brown sugar
1 stick of butter melted
1/2 c. milk
15 oz. can of pineapple tidbits (do not drain the juice)
1 t. rum or butter rum extract
brown sugar glaze:
3 T. butter
3 T. brown sugar
3 T. milk, 1/2 and 1/2 or cream
1 t. rum or butter rum extract
optional topping:
5 maraschino cherries
For the cake, mix the dry ingredients in a medium sized bowl with a spoon. Then mix in the wet ingredients, one at a time. Pour into a greased and floured 9 x 9 pan and bake for 45 minutes at 350 degrees. For the glaze, add all the ingredients into a small sauce pan. Stirring frequently, let boil for one minute. Remove from heat and pour over the cake. Place a half of a maraschino cherry on each slice (9 total). Let cool before serving for easier cutting.

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