I received a special box full of gifts from a dear friend in Nebraska some time back and have been dreaming up the best way to use one of the gifts contained in the box: Nutiva Organic Extra Virgin Coconut Oil. The product has a 5-star review on Amazon with over 250 reviews so I knew it was special! You can use this stuff for cooking, your hair, a moisturizer. . . lots of things! I decided to use it as a replacement for Crisco and bake! This retro cake is moist, buttery delicious and one of my all-time favorite recipes. It is high in sugar and fat, but substituting the Crisco for the organic coconut oil makes me feel a little better. I also think it made it taste a little better! There is the slightest hint of coconut flavor in the cake and coconut goes perfectly with pineapple. Give it a whirl!
Upside Down Pineapple Cake
Adapted from Betty Crocker
|1/4||cup butter or margarine|
|2/3||cup packed brown sugar|
|9||slices pineapple in juice (from 14-oz can), drained|
|9||maraschino cherries without stems, if desired|
|1 1/3||cups Gold Medal® all-purpose flour|
|1||cup granulated sugar|
|1/3||cup Nutiva Organic Coconut Oil|
|1 1/2||teaspoons baking powder|
Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.