Sometimes a little dessert for breakfast is a good way to get the day started. At least that’s what Sam tries to tell me. We decided to try pineapple upside down bread.
Sam thought it was “cool” to put the pineapples and cherries in first and then the batter. He couldn’t quite figure out how that was going to work. But when we got it out of the pan (all in one piece, thank you very much), he was impressed.
It tasted delicious and now because we accidentally bought the large jar of cherries we are having lots of sundaes with cherries on top as actual dessert.
Ingredients
For the Cake
4 Tbsp pineapple juice
2/3 cup all purpose flour
2 eggs
2/3 cup sugar
1 tsp baking powder
1/4 tsp salt
For the Glaze & Topping::
1/4 stick of butter
1/3 cup brown sugar
1-small can pineapple chunks-completely drained
8-10 maraschino cherries
Instructions
Preheat oven to 350F
Spray your Loaf pan with non-stick cooking spray or lightly butter the bottom & sides.
I used a 8 1/2x4 1/2x2 1/2 Loaf Pan.
In a Large bowl combine the Eggs, Sugar, Pineapple Juice, Flour, Baking Powder & the Salt and mix until well incorporated.
In a small sauce pan, melt the butter, once melted add in the brown sugar and stir constantly on medium heat for 45 seconds, set aside.
Spoon a layer of the hot mixture into the bottom of the Loaf Pan, then arrange the chunks of Pineapple on top of the brown sugar mixture. Add the cherries throughout the chunks.
Spoon the cake batter on top..
Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean
Once baked, remove from the oven and allow to cool in the pan for 10 minutes
Gently run a knife around the edge of the cake to help loosen, because they tend to stick slightly.
Place on a wire cooling rack & allow to cool completely