Nana's Hawaiian Pineapple Upside Down Cake
"A beloved family recipe, Nana frequently baked this delicious cake for birthdays and picnics."Serves 8 | Prep Time 15 minutes | Cook Time 45 minutes
2 tablespoons butter
1/2 cup brown sugar
7 pineapple slices
7 maraschino cherries
1 1/2 cups self-rising flour
1 cup sugar
1/4 cup melted butter
3/4 cup milk
1 teaspoon vanilla
1 cup shredded coconut
1/2 cup heavy whipping cream
1 tablespoon maraschino cherry liquid
1/2 cup powdered sugar
1/4 cup toasted chopped macadamia nuts
Heat oven to 350 degrees. Place 2 tablespoons butter in 9-inch round pan and put in oven until butter has melted. Sprinkle with brown sugar. Arrange pineapple slices over brown sugar, placing a cherry in center of each slice.
In medium bowl, beat together flour, sugar, melted butter, milk, egg, and vanilla. Spread evenly in pan. Sprinkle with coconut. Bake at 350 degrees for 45 to 50 minutes or until center springs back when lightly pressed. Remove from oven and let stand 10 minutes.
Loosen cake edges with a knife. Center 10-inch plate over pan, and then flip plate and pan over together. Remove pan. Let cool.
To serve, beat cream, cherry liquid and powdered sugar in medium bowl until soft peaks form. Spoon over slices of cake. Sprinkle with nuts.
Pairs Well With
My Nana's Pineapple Upside Down Cake was such a beloved family favorite, that we would often ask her to make it as our birthday cake. There was never a crumb left after the birthday party! I have given the cake a Hawaiian flair with a coconut layer, which becomes toasted while baking. Also a sprinkling of toasted macadamia nuts.