BP had requested something with coconut. But when our search for the ingredients I needed came up short we had to change it up - and Pineapple Upside Down Cake it was.
This was my first time making this and I have to say, it's incredibly easy. And the fact that it's pretty as well is always a bonus.
I mean look at that - it's wrong how easy this was for it to be so pretty looking. And since there were so many of us, I made some Slutty Brownies as well.
After a heated battle of Risk on the guys end and a hilarious version of a Scattegories on the ladies end it was time for dessert. Both were a huge hit. Not much of either were left at the end of the night after we finished playing Cards Against Humanity.
Overall, an excellent night with great friends. We love a good game night.
Pineapple Upside Down Cake
1/4 cup unsalted butter, melted
1/2 cup light brown sugar
sliced pineapple (6 canned slices or use fresh)
15-20 maraschino cherries
1 and 2/3 cups all-purpose flour, careful not to overmeasure
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
3/4 cup light brown sugar
1/4 cup granulated sugar
1 large egg, room temperature preferred
1/4 cup yogurt
1/2 cup milk or buttermilk
1/4 cup pineapple juice (reserved from the canned pineapple or use fresh)
1 Tablespoon vanilla extract
Preheat oven to 350F degrees.
Prepare topping first. Place 1/4 cup of melted butter into a 9-inch pie dish or 9x2 inch round cake pan. Sprinkle with 1/2 cup of brown sugar. Top with pineapple slices and arrange cherries between the pineapple slices.
In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps - mixture will be gritty. Whisk in egg, yogurt, milk, pineapple juice, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.
Pour/spoon batter into prepared pan. Bake for 20 minutes. Cover loosely with aluminum foil (loosely to avoid the top from sticking to the foil). Bake for 20-25 more minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes.
Invert cake on top of a cake stand or a large serving plate. Slice and serve warm, room temperature, or even cold. Try serving with vanilla ice cream - it's a delicious combination. Cover cake and store for up to 3 days in the refrigerator.