I am still very passionate about cooking and baking. My husband says he rarely gets the same thing twice, and he so appreciates all the different recipes I continue to make. My son has moved back from Texas (insert happy mom face, here) -- and while he doesn't live with us any longer, he still comes to visit and eat mom's home cooking. My heart is full, and they are the main reason that I am always trying out new recipes. It's my love language, for sure.
Definitely cake. One of my very favorite classic cakes is a homemade Pineapple Upside Down Cake. I don't make it very often, but when I do-- I love the way the pineapple slices become caramelized from the brown sugar and butter mixture. Maraschino cherries are another guilty pleasure. They're just a pretty color, and have a slight flavor of almond (another one of my favorite flavors.) Red Dye 40 doesn't scare me, because I don't eat these every single day. Besides, let's face it-- cake isn't a health food. It's just a sugary dessert that makes my taste buds very happy.
Taste Hero, and I instantly fell in-love with the idea of making a Pineapple Upside Down cake in a bundt pan (instead of my beloved cast-iron skillet). But, here's a moment of truth-- I hesitated about making this this recipe, at first, because it uses a boxed yellow cake mix. To be clear, I do not hate cake mixes and I don't judge anyone who uses them. I just prefer to make my cakes from scratch, because it's fun and rewarding to me. I do have a fool-proof recipe for homemade yellow cake, and I considered adapting this recipe to not use a cake mix.
However, I did have one box of yellow cake mix and I decided to just go ahead and make the recipe just as it was written. Why not? If I didn't like the way it turned out, I wouldn't share it with y'all. Since you're reading this post (at least, I hope you are), that means I did like it. Yes, I did!
Place half slices of pineapple and one maraschino cherry in between.
Bake at 350F for 30-40 minutes, until a toothpick comes out clean. NOTE: My cake took about 45 minutes to bake. Allow the cake to cool for about 10 minutes, set a cake plate on top and flip it over.
Doesn't this cake say "summer"? I think so!
The sun had gone down, and natural lighting was disappearing, as I sliced into this cake. Anticipation...
TASTING NOTES: I don't know the original creator of this recipe, but whomever it is... what a brilliant idea to make this cake in a bundt pan!
A printable recipe card is at the end of this post.