Sunday, May 22, 2016

Pineapple Upside Down Bundt Cake

My husband was just saying that the official first day of summer is just a month away.  Boy, howdy, I am so looking forward to it!  I'm counting the days, and so looking forward to having my beloved summer break.  I'll have five weeks to enjoy my "practice retirement" without an alarm clock. Essentially, I can do anything I want, and that's exactly what I hope to do.  I have so many recipes to make, and dozens more that I've photographed and simply not had time to edit and upload to share on my blog.  My blog... oh, how I miss not having the time to give it the overdue attention that it deserves.  I hope that many of my internet friends, subscribers and followers haven't entirely given up on me!



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.

It's no secret that I have a wicked sweet tooth, as does my husband and son.  My husband is a pie lover. Me? Cake. 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.


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