Editor’s Note: Welcome to the 2013 edition of The 12 Days of Christmas Sweets! Every day from now until Christmas, we’ll bring you a new, scrumptious recipe for a holiday cookie, cake, or other dessert treat. Whether you leave them out for Santa or simply sample them all yourself is up to you, we just encourage you to try them all! Leave your comments below each recipe and upload a photo if you make your own batch at home. Season’s Eatings!
PHILADELPHIA, PA — Here’s something for those of you who have a true sweet tooth! Moist vanilla cake with tangy cherries and pineapple glazed over top, with a caramel-like brown sugar glaze over the whole thing. Now that’s festive! This cake is a bit of a twist on the original classic, and will be a beautiful centerpiece at your holiday table.
Cherry-Pineapple Upside Down Cake
Recipe Courtesy: “Favorite Recipes of East Brandywine Baptist Church”
Prep/Cook Time: 1 hour 15 minutes
Yield: 10 servings
1 1/4 cup sifted flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
1 beaten egg
1/2 cup milk
1 teaspoon vanilla
1 (20-oz.) can crushed pineapple, drained
1 (16-oz.) can sour pie cherries, drained
1/2 cup brown sugar
1. Preheat oven to 350 degrees F. Combine flour, baking powder, and salt in a small mixing bowl and set aside.
2. In a separate bowl, beat together 1/4 cup of the butter (softened) and the sugar until light and fluffy. Blend in the egg. Add flour mixture to wet ingredients…
3. …alternating with the addition of milk and vanilla as well.
4. Melt remaining butter in a 9-inch round cake pan.
5. Stir in brown sugar and spread to cover the bottom of the pan.
6. Add cherries, spread to cover the brown sugar.
7. Add pineapple, spread to cover the cherries.
8. Pour the cake batter evenly over the entire pan.
9. Bake for 50 minutes, then cool for 10 minutes on a wire rack.
10. Loosen edges of cake after mostly cooled and turn it upside down onto a cake plate.
Be sure to check back tomorrow for our next holiday recipe – Marshmallow Pops! And if you missed any of our previous recipes in this series, take a moment to check them out below:
Photo credits: Amy Johnson