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Maybe it’s US that’s upside down!

November 11, 2011

I went over to a friends house when I was little.  Her G-ma had made us cake.  Pineapple Upside Down Cake.  Now mind you, here’s this teeny tiny lady that comes bearing a sugar encrusted cake studded with beautiful red Cherries.  STOP!  That’s where the eye candy ended and the dryness began.

I think it’s a conspiracy with the old folks.  Between the Rock Fruit Cake and the Bedazzled Christmas Sweaters.  Really, truly, I kid.

So, perhaps it was then that I swore that it would be my personal goal to create a MOIST and BUTTERY version of this truly loved old timey cake.

Whoa, that’s a lot of pink up there, huh?  Did ya KNOW Pink was my favorite color?  =D

The “Caramel” Topping:
1 can of Pineapples in *juice*
1 stick o’ Butter
1 cup of Brown Sugar

Pineapple Cake Batter:
1 1/2 cup Flour
2 ts Baking Powder (not soda)
1/2 ts Salt
3/4 stick o’ Butter (yes, again)
1 cup Sugar
2 Eggs
1 tb good Vanilla (no imitation or clear crap)
1/2 cup juice (that the Pineapple rings came in)

That’s all folks! =D

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