Pineapple Upsidedown Pudding

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    I first saw and ate pineapple upside down pudding at a family friend's place.  She is an exquisite cook but I never learned to make the cake from her.  I have seen her do it many times and the memory stuck.  Once I started baking and every time I think of making a cake in a jiffy which also looks good, I think of pineapple upside down cake/pudding.  Long back, I have seen that you stew the pineapple before you whip up an easy cake mix and pour over it to bake.  However, these days we have so much of canned pineapple and most recipes online and books here in US calls for canned pineapple.  Apparently, this is an easier method and thats what we have in recipe.

     How friends enrich our lives with their support and love!  A friend long ago introduced the cake to me and now with my new friend here in TN I baked it.  I have been blessed with some wonderful friends here  whom I spent a lot of time with.  We engage in some fun baking breads, cakes and the likes and its been a good experience.

  With Christmas round the corner and cold weather outside I hope you will enjoy this recipe with your friends and family.  Baking in the kitchen and having the house filled with the aroma of fruity pineapple makes this cake worthwhile.  Boil some apple cider or brew a cup of coffee to go with your cake.  If you happen to look out the window with this combination in your hands, believe me, you will see icy snow melt into joyous river.  Good food invokes pleasurable hallucinations.



Ingredients:
Topping
Butter - 3 Tbspn
Pineapple - 1 can rounds
Marashino Cherries - to place in the middle of each pineapple round
Brown Sugar - 1/2 cup packed

Cake:
Butter/ Shortening - 1/2 cup
Granulated Sugar - 1/2 cup
Eggs - 2
Vanilla - 1 tspn
Cake flour - 1 1/4 cup
Baking powder - 1 1/2 tspn
Salt - 1/2 tspn
Reserved juice of pineapple - 1/2 cup


Method:
1. Melt butter in your baking pan and add the brown sugar and arrange the pineapple as show in the picture with cut side of the marashino cherries facing you. (Once you flip the cake once baked you want the right side of the cherry to be seeing)
2. Beat sugar and butter for the cake together until fluffy.  Add one egg at a time and beat well after each addition. 
3. Add the vanilla essence and fold in the flour sifted with baking powder and salt alternating with a table spoon of the reserved pineapple juice
4. Once all of the flour and pineapple juice is folded in pour the cake mixture over the prepared baking pan with the pineapple and brown suge.
5. Bake at 350 D F for 45 - 50 minutes.
6. Let the cake stand 5 minutes out of the oven and then flip it over carefully.  You should get  the pineapple intact on top of the cake and warm brown sugar dripping around the cake giving it in a sugary wet coat.



Contributor: Sunitha