Bamma's Pineapple Upside Down Cake
Makes a 2-layer 9" round
*3 cups self-rising flour
1 cup salted butter, room temp and 1/2 cup, melted
2 1/4 cups sugar
5 large eggs or 10 egg whites
1 1/4 cups buttermilk, room temp, shaken
1 1/2 cups firmly packed light brown sugar
2 (20 oz) cans pineapple slices, in juice, drained well
1 (10 oz) jar maraschino cherries, drained and rinsed well
1 bag sweetened shredded coconut, divided (I added this to Bamma's recipe)
Optional-instead of or addition to the coconut:
1 bag of chopped pecans, toasted lightly
Preheat the oven to 350*. Butter your round cake pans and then lightly sprinkle flour on them.
In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy.
Add the sugar and eggs.
Add the flour mixture into the egg mixture alternately with the buttermilk.
Divide the brown sugar evenly into each pan.
Pour the melted butter equally over the brown sugar.
Arrange the pineapple slices and cherries over the brown sugar.
Pour equal amounts of batter over the fruit, sprinkle with 2 Tbsp coconut over each cake.
Bake for about 40-50 minutes. Place the rounds on a cooling rack.
Makes 2 1/2 cups
1 cup unsalted butter, room temp
3-4 cups powdered sugar, sifted
1/4 tsp table salt
1 Tbsp vanilla extract
4-6 Tbsp crushed pineapple with juice
Turn your mixer on the lowest speed and add 3 cups of the sifted powdered sugar, mixing until the sugar is fully combined with the butter.
Increase the mixer speed to medium and add vanilla, salt, and 4 Tbsp of pineapple and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining powdered sugar. If your frosting needs to be thinned out, add remaining pineapple with juice, 1 Tbsp at a time. If you want more pineapple but like the consistency, drain the juice and add more.
To assemble the cake, carefully arrange 1 cake layer, pineapple side up, on a cake plate.
Carefully stack the remaining cake layer, pineapple side up, over the first layer. Tuck parchment paper under the edges of the cake for easy clean-up.
Frost the sides of the cake with the buttercream. (I forgot to take a picture :)
Using your hands, carefully push the coconut into the buttercream.
Make some Caramel Sauce to drizzle over the cake. Yum.
Add some Macadamia Nut or Coconut ice cream too.
I made a mini cake for my friend Alli. I used chopped pecans like her Bamma's original recipe called for.
Notes-This cake tastes better each day. :)