• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Veggie Mama

Where friendly veg recipes and the 90s combine.

  • Home
  • About
    • Contact
    • Freelance Writing and Editing/Social Media Services
  • Recipes
    • Baking
    • Basics
    • Breakfast
    • Kid Food
    • Lunchbox
      • Lunch
    • Dinner
    • Vegetarian
    • Vegan
    • Soup
    • Side Dishes
    • Snacks
    • Dessert / Sweet Things
    • Special Occasion
    • Party Food + Little Bits
    • Sauces / Relishes / Jams
    • Drinks
  • Life + Family
    • Health + Happiness
    • Kid Food
    • Blogging
    • Motherhood
    • The Throne Rangers Podcast: For Big Fans of the Royal Fam
    • I’m a ’90s kid
      • Sweet Teen Club Podcast
    • The Veggie Mama Dream Book
  • Home + Hearth
    • Around the Home
    • Grow your own food
    • Read
    • Make
    • Activities for toddlers
    • Craft
    • Stuff For Kids
  • Travel
  • Throne Rangers Podcast

Pineapple Upside Down Cake

June 23, 2010 by Stacey 3 Comments

Now you may or may not know I’m not one for cake, nor am I one for fruit.

However.

If it contains almond meal, I become quite the connoisseur, and I am really looking for ways to add more fruit to my diet, given my severe aversion.

This cake is the answer to all my prayers. If I were the praying type.

Pineapple Upside Down Cake - inpsired by The PIoneer Woman. As deliciously retro as it sounds! | Veggie Mama

The Pioneer Woman strikes again! I knew she’d made it so I went straight to Tasty Kitchen, where I found this recipe. And I made it. And I was in love.

Pineapple Upside Down Cake

Ingredients

  • 1/2 cup butter
  • 2/4 cups brown sugar, firmly packed
  • 1 can sliced pineapple, drained
  • 10 glace cherries
  • 1 3/4 cup plain flour
  • 1/2 cup almond meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cup sugar
  • 1 cup butter at room temperature
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup sour cream or yogurt. The recipe said yogurt, I didn’t have any. Sour cream was great!

Method

1. Preheat oven to 180C/325F.

2. Line a 10-inch cake tin with baking paper, making sure it comes a fair way up the sides… or you’ll have a sticky, toffee-y mess.

3. In a microwave melt 1/2 cup butter. Add brown sugar and stir constantly until sugar is dissolved and butter is well incorporated. It should be smooth and thick.

4. Pour into the cake pan and place the pineapple rings on top. Pop your cherries into the holes and in any bare spots.

5. Cream the 1 cup butter with the sugar. Beat in eggs one at a time, then add vanilla and yogurt.

6. To the butter, add combined flour, almond meal, baking powder and salt in three batches. Don’t overmix.

7. Spoon the cake batter on top of the pineapple, trying to space it out evenly.

8. Bake for one hour to 1 hour and 15 minutes.

9. Let cake rest for 10 minutes, then place a plate over the top. Invert the two, and take off the cake tin and the baking paper.

10. Serve…. and again, and again.

Filed Under: Baking, Sweet

Previous Post: « Fame and other food
Next Post: Vacay »

Reader Interactions

Comments

  1. Lizzy says

    June 23, 2010 at 1:33 pm

    That is gorgeous! Glad you found a way to enjoy some fruit too!

    Reply
  2. Mishieru says

    June 23, 2010 at 3:12 pm

    I am drooling now!

    Reply
  3. Mishieru says

    August 17, 2011 at 3:31 am

    I am drooling now!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

 photo bloglovin_zpsc08b1cb6.png photo facebook_zpsbe931930.png photo pinterest_zps5f953e84.png photo twitter_zps0bd5425a.png photo instagram_zps798a3f4e.png photo google_zpsfc9b6d2c.png

View posts by category

View posts by month

Dispatch from the Kitchen Front

Sign up for the newsletter - it's a Very Nice Time.

Thank you!

You have successfully joined our subscriber list.

Blogroll

  • Style and Shenanigans
  • Styling You
  • Duchess Kate
  • Fat Mum Slim
  • Clairey Hewitt
  • Mogantosh
  • From Berkshire to Buckingham
  • Smaggle
  • Whole Family Rhythms
  • Posie Gets Cozy
  • The Annoyed Thyroid
  • Our Ash Grove
  • The Back Yard Lemon Tree
  • Faux Fuchsia
  • The Art of Simple
  • Me and Orla
  • Attic 24
  • Cooker and a Looker
  • Woogsworld
  • The Pioneer Woman
  • Green Kitchen Stories
  • Not Quite Nigella
  • Kimba Likes
  • I Spy Plum Pie
  • Lavender and Lovage
  • Picklebums
  • Blossom Heart Quilts
  • Down to Earth
  • Practising Simplicity
  • Pinky Poinker
  • Tinned Tomatoes
  • Hugo & Elsa
  • My Darling Lemon Thyme
  • Motherwho
  • Naomi Loves
  • 101 Cookbooks
  • Cook Suck
  • Normal Ness
  • The Shady Baker
  • Meet Me at Mikes
  • Patchwork Cactus
  • The Plumbette
  • Suger Coat It
  • Handbag Mafia
  • Champagne Cartel
  • Baby Mac
  • The Little Mumma
  • Lunch Lady
  • Apples Under My Bed
  • Local Milk
  • Miss Chardy
  • MagnetoBoldToo
  • Design Mom
  • Allison Tait Author
  • Local is Lovely
  • My Wholefood Romance
  • Samelia's Mum
  • Foxslane

The Organic Place Recipe Roundup #3

Gnocchi with Ratatouille Sauce

Categories

Archives

Copyright © 2021 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress