It’s funny how much more important tradition has become to me since I’ve had kids. I never really thought of my family as having traditions, but we did.
There are quite a few things that my family did while I was growing up that I want to carry on with my kids. And there are lot of foods that I find myself making because that’s what my mom made for me. I love being in the kitchen telling my kids about cooking with my mom and making the same things for them that she made for me.
This Pineapple-Upside Down Cake was one of my favorite desserts while I was growing up. It’s so simple to make – only one bowl and about 5 minutes of prep. It’s such a homey, satisfying dessert, and it’s perfect for throwing together whenever the urge for some cake strikes.
Ingredients
Topping
- 2 T . butter
- 2/3 c . brown sugar
- 1 oz can sliced pineapple 20 .
Cake
- 1 1/4 c . all-purpose flour
- 1/2 c . sugar
- 1 1/2 tsp . baking powder
- 1/2 tsp . salt
- 3/4 c . milk
- 1/4 c . shortening
- 1 tsp . vanilla extract
- 1 large egg
Instructions
- Preheat oven to 350 F.
- Melt butter in bottom of 9-inch round cake pan.
- Sprinkle brown sugar over butter.
- Add pineapple slices over brown sugar. Set aside.
- Add cake ingredients to a large bowl.
- Mix on low for 30 seconds.
- Turn speed to high, and beat on high for 2 minutes.
- Pour batter over pineapple slices, smoothing as needed.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Run a thin knife around the edge of the pan.
- Let cool to room temperature, and invert to serve.