The Freshman Cook: June 2016

Are there some recipes that you miss, or some that you haven’t thought about in a quite a while? You know what I’m talking about? The ones that your grandmother or your aunts, used to make for family gatherings, and you might talk about them sometimes, but it has been a while since you actually had any to eat. Well, today for #SundaySupper we are talking about those ~Nostalgic Summer Recipes!

For me, that means Pineapple Upside Down Cake. One of my long time favorites, but one I hardly ever make. I loved the sweet tanginess of the pineapple rings and the crunch of the cherries mixed with that melted brown sugar. Heavenly! But I thought it might be time for a slight update. So I made the cakes in mini size, used shredded pineapple and chopped cherries, and let the cake sit on a bed of pineapple juice with a drizzle on top. A kind of Pineapple Upside Down Cake 2.0! I hope you like the upgrade!

Mini Pineapple Upside Down Cake

Makes 4 mini cakes

1 1/2 cups Buttermilk Baking Mix

1/2 cup Sugar

1/2 cup Milk

2 tablespoons Shortening

1 teaspoon Vanilla

1 Egg

2 tablespoons Butter

4 tablespoons Brown Sugar

1 can Crushed Pineapple

1 jar Maraschino Cherries

1/4 cup Powdered Sugar

1-2 pineapple juice

4 mini Cheesecake Pans

Preheat oven to 350 degrees.

Mix together the baking mix, sugar, milk, shortening, vanilla and egg. 

Melt the butter and distribute it evenly into the four pans. Swish it around to cover the bottom and some of the sides.

Add some of the shredded pineapple into the pan, lightly covering the brown sugar. Cut one marashino cherry for each cake. Chop the cherry into 8 small pieces, and sprinkle onto the pineapple.

Fill the pan halfway with the batter. Bake for 15-20 minutes. Let cool for 10 minutes. 

 Remove from pan and let cool completely.

Mix together the powdered sugar and the pineapple juice. Add the juice a little at a time until the mix is slightly thickened. Place a circle of juice mix on the middle of serving plate. Place upside down cake on top of mix. Drizzle cake with juice mix. Sprinkle plate with pineapple and cherry pieces.

Enjoy your Pineapple Upside Down Cake!

Thank you to Coleen from The Redhead Baker for hosting today’s fun and tasty trip down memory lane!

There are a lot more recipes to see! Scroll down and check out what the rest of the #SundaySupper family prepared for today!

Beverages

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