This is my recipe for a delicious pineapple cake. I added the use of honey and coconut milk to add a little more of a tropical flair to this wonderful dessert.
1 1/3 Cup All Purpose Flour
3/4 Cup Granulated Sugar
1 TBSP Honey
1/3 Cup Shortening
1 1/2 TPS Baking Powder
1/2 TSP Salt
1/2 Cup Coconut Milk
1/4 Cup 2% Milk
14 oz Can of Sliced Pineapple
10-12 Stemless Maraschino Cherries
1/4 Cup Butter
2/3 Cup Brown Sugar
1: Preheat your oven to 350 degrees, melt the butter and evenly coat the bottom of a 9-inch baking dish (round or square). Sprinkle an even layer of brown sugar over the butter, then place the pineapple slices into the pan, with a cherry in the center of each slice. (I was able to get 7 slices into the round pan, 6 on the outside, one in the center)
2: Combine all other ingredients in a medium-sized mixing bowl and beat on low speed with an electric mixer for 10 minutes, then switch to medium speed for 5 minutes, mixing the batter together until it is smooth with no lumps.
3: Pour the batter over the pineapples and cherries, and place into a 350 degree oven for 45-55 minutes. The cake is done when a toothpick inserted into the center comes out clean and the top is golden brown.
4: Immediately after removing the cake from the oven, place a heat-proof dish over the top of the cake pan, and flip. (Hence the "Upside-Down" part of the cake). Allow the cake to rest upside down for 5-10 minutes, this allows the sugar mixture to further coat the top of the cake. Very carefully remove the cake pan (you may need to run a knife along the edge of the cake pan to free the sides), and either serve immediately, or allow to cool and refrigerate for a later date.
This is a very delicious recipe that will cheer anyone up, and is very easy to make. Feel free to try it with different fruits and mixtures to make this recipe your very own. Serve it with a scoop of vanilla ice cream and a pina-colada while watching your favorite movie, or make it the center-piece of your next party.