|Image from Vanity Fair|
The end result is still a silky, perfectly vanilla cake sweetened with pineapple that pairs perfectly with some chocolate chip ice cream. I've modified a Martha Stewart Pineapple Mango upside-down recipe for this one and it's truly one of my favorite cake recipes. A must-try, with any fruit baked into the bottom of the dish that you like.
Now pull out your chip 'n dips, channel your inner Peggy (or Peter), and enjoy the show folks!
- 1 stick plus 2 tablespoons room temp. unsalted butter
- 1 can of pineapple rings
- 1/2 cup packed brown sugar
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1/4 tsp. baking powder
- 1 cup sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1/4 cup plain yogurt
- Preheat oven to 350
- Spray an 8 x 8" square pyrex dish with cooking spray
- Pull out 7 pineapple rings from the can and put them off to the side, finely chop the remaining rings and let them drain on paper towels
- Beat 2 tablespoons of butter with the brown sugar until well mixed and nice and light and airy. Using a spatula, spread out the butter/brown sugar mixture in the bottom of the greased pan.
- Arrange the pineapple rings and slides however you like on top of the brown sugar. Fill in any gaps or holes with the chopped pieces.
- Mix the flour, salt, baking soda, and baking powder in a medium bowl, set to the side.
- Using your mixer, blend the stick of butter with white sugar until well mixed, and nice and light and airy.
- Add the eggs one at a time, and then the vanilla.
- Turn the mixer to low and add half of the flour mixture, mix well, then add the yogurt and mix well, and then the rest of the flour until all is well mixed. Here is the silky, delicious, amazing cake batter.
- Spread the batter evenly over the pineapples, and pop the pan in the oven for 50 minutes or until a cake tester comes out clean.
- Let your cake cool for at least 30 minutes, then turn out onto your serving plate, enjoy!