Tis the holiday season and people do enjoy a nice cake after any holiday meal. What’s better than a medicated pineapple upside down cake? While being extremely sweet and delicious, this recipe will teach you how to make a medicate pineapple upside down cake that you’ll be able to share this holiday with whoever you see fit!
What You’ll Need;
6 or 7 canned pineapple slices, drained
3/4 cup milk
2 cups cake flour
1/2 cup plus 2 tablespoons firmly packed light brown sugar
12 tablespoons (1 ½ sticks) cannabutter, at room temperature
1 ½ teaspoons vanilla extract
1 /½ tablespoons dark rum
2 cups granulated sugar
1 teaspoon salt
6 or 7 maraschino cherries
1 1/8 teaspoons baking powder
Start off by putting a rack on the lower third of your oven and preheat the oven to 350 degrees. Take a 9-inch round pie pan and place the pineapple slices flat in the bottom of the the pan. Be sure that the slices are touching but don’t overlap. In a small saucepan on medium heat, take 6 tablespoons of canna butter with 1/2 a cup of the granulated sugar and 1/2 cup of light brown sugar. While the butter melts, stir the mixture to blend the ingredients together and then spread the mix over the pineapple slices. Set the pie pan aside for now.
Using a medium bowl, sift together the baking powder, cake flour, and the salt. Then, set it aside as well. Grab a small bowl this time and whisk together the rum, milk, remaining 2 tablespoons of brown sugar, and the vanilla. Set this bowl to the side with the rest of them. Take a large electric mixer and in a large bowl, beat together the remaining 6 tablespoons of canna butter for 1 to 2 minutes until the mix is smooth and creamy. Slowly add in the 1 1/2 cups of the granulated sugar and continue to beat at a medium speed until the mix is light and fluffy.
Add in the eggs one at a time, beating well after you put in each one. Reducing the mixture speed to low, add the flour mixture in three additions. Alternate this with the milk mixture until everything’s mixed together and smooth. Pour this batter in to the prepared pan, spreading it out evenly. Put the cake in the preheated over until you can take a toothpick out of the center of the cake out clean. This should be around 50-55 minutes. Put the pan on a wire rack and cool it for 15 minutes. By tapping the pan gently, loosen the cake. Run a knife around the edge and then invert the cake on to a cake place so that the pineapple slices are on top. Place a single cherry in the center of each pineapple slice. After 45 minutes of cooling, the cake will be good to eat! Enjoy!