Upside-down cakes don't get enough credit. Think about it... when was the last time you made an upside-down cake or when was the last time you were served upside-down cake at a party or at a restaurant? Bet you can't remember. It's probably one of the quickest cakes to make and it can be made with any fresh or canned fruit that you have available.
The original recipe was for a Mango Upside-Down Cake, however, I altered the recipe by using fresh pineapple and adding almond extract in place of the juice from canned fruit. You can basically use whatever fresh or canned fruit you have available at home to make this cake. Actually, if I had to guess, you probably have the rest of the ingredients needed to make this cake in your pantry already. See you saved time already, no trip to the grocery store to make this upside-down cake.
Pineapple Upside-Down Cake Recipe
5 rings of fresh pineapple
1 cup melted butter, separated (you will be using 1/4 cup for base and 3/4 cup for cake)
2 tablespoons brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon pure almond or vanilla extract
1 cup sugar
2 eggs, lightly beaten
Small jar of cherries, drained
Preheat oven to 350 degrees F.
Melt 1/4 cup of butter in pan and stir in 2 tablespoons of brown sugar until blended well. Pour mixture into 8 or 9 inch cake pan coating sides and bottom of pan.
Arrange fresh fruit or drained canned fruit on top of the butter and brown sugar mixture. Insert drained cherries in center of pineapple slices.
In a large bowl sift flour, baking powder and salt, set aside.
Next melt 3/4 cup of butter, granulated sugar and almond extract in medium pan. Stir over low heat until sugar dissolves; remove from the heat.
Add butter/sugar mixture to dry ingredients, stir with a whisk until just combined. Add eggs, mix well.
Pour mixture over pineapple slices. Bake 55 minutes or until toothpick comes out clean when inserted. Let cake stand for 10 minutes before inverting on the serving plate.
Note: If you are using canned fruit, you can reserve 1/2 cup of the juice and add it to the butter and granulated sugar mixture. Leave out the extract if you use the juice from canned fruit.