Kitchen Meets Culinary Clutz

 Oh my goodness, this blog post has been sitting in my draft folder since Easter! I'm not sure how I managed to overlook it, but here it is, enjoy!

 

Our guests have left for home and dishes are being washed. It was a lovely day, even though the sky was overcast. The rain held off long enough for the children to race through the yard to hunt for the brightly colored Easter eggs.

For dessert I prepared a lovely little Pineapple Upside Down Cake. I had run out of Pineapple rings and learned that KtBug had eaten all my maraschino cherries so... I had to improvise. Crushed Pineapple and cherries picked out of two cans of Fruit Cocktail saved the day for this scrumptious recipe!






1/4 butter or margarine
1/2 cup brown sugar (packed)
1 can (8 1/2 ounces) sliced or crushed pineapple, drained
7 maraschino cherries
6 pecan halves (optional)
Dinette Cake batter (below)

Directions:

Heat oven to 350 degrees.
Melt butter over low heat in round layer pan, 9x1 1/2 inches.
Sprinkle brown sugar evenly over butter.
Place pineapple slice in center of pan. Cut remaining slices in half; arrange halves, cut sides out around pineapple ring in pan.
Places cherries in pineapple slices; arrange pecans around center ring.

Prepare Dinette cake batter (Recipe below). Pour evenly over fruit in pan.

Bake 35-45 minutes or until wooden pick inserted in center comes out clean. Invert onto plate. Leave pan over cake a few minutes. Serve warm and, if desired, with whipped cream.

9 Servings


A tender golden cake for small families.

1 1/2 Softasilk Cake Flour or 1 1/4 cups Gold Medal Flour*
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1/3 cup shortening
1 egg
1 teaspoon vanilla

Directions:
Heat oven to 350 degrees. 
Grease and flour square pan, 8x8x2 or 9x9x2 inches.
Measure all ingredients into large mixer bowl. 
Blend 1/2 minute on low speed, scraping bowl occasionally.  Pour into pan.
Bake 35 - 40 minutes or until wooden pick inserted in center comes out clean.  Cool.

 *If using Self-Rising Flour, omit baking powder and salt. 

Recipe Source: Betty Crocker's Cookbook, 1969.