My Pineapple Pecan Upside Down Cake

Just another "old fashioned" dessert that I just love.    

I have adapted this recipe from a number of other recipes and  really love the result.   

This is a single  layer cake.  Hope you enjoy also!  

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Pineapple Pecan Upside Down Cake

1 1/2 c flour

2 ts baking powder

1/4 ts baking soda

1 ts salt

1/2 ts cinnamon

3/4 c butter; divided, room temp

3/4 c brown sugar

20 oz pineapple chunks; drained

1/2 c pecans; rough chop

1 1/4 c sugar

2 lg eggs; room temp

1 ts vanilla

1/2 c buttermilk; room temperature

  optional:

  whipped cream

  vanilla ice cream

Preheat oven to 350F. Spray 9" round cake pan and line with parchment. Set

aside.

In a medium bowl, whisk together the flour, baking powder, baking soda,

salt, and cinnamon and set aside.

Add 1/4 cup butter to small sauce pan and melt. Do not let it burn. Add

brown sugar and stir until dissolved. Let boil for a minute. Pour

immediately into cake pan, swirl to distribute over bottom of pan.  Set

side to cool.

When cool, add drained pineapple (reserve pineapple juice for another

purpose, if desired) and chopped pecans scattered over the butter/brown

sugar topping.

Beat the remaining 1/2 cup butter on medium high speed until light and

creamy, about 1 minute. Add sugar and beat until well incorporated. Add

eggs, one at a time; add vanilla and beat for about 1 minute on medium

speed. Add the dry ingredients in thirds with buttermilk alternating in

three additions, starting and ending with the dry. Beat just until the dry

ingredients are incorporated. Do not over mix.

Spread the batter evenly over the pineapple chunks. The batter will be

thick and I find an ice cream scoop helps distribute batter. Smooth batter

to edge of pan. Gently tap the pan on a counter to remove air bubbles. Bake

the cake for 50 to 60 minutes until it is a dark golden brown on top, it

springs back when touched in the center. Test as usual.

Allow the cake to sit for 5 minutes. Run a sharp knife around the edges to

loosen the cake from the sides and transfer the pan to a wire rack to cool

for an additional 20 minutes. Run a knife around the edges one more time.

Gently shake the pan up and down a few times, and invert the cake onto a

cake plate.

Yield: 6 servings

** Exported from Now You're Cooking! v5.97 **

This usually is prepared with pineapple  rings and maraschino cherries, but I opted to use pineapple chunks for ease of cutting and serving.  

Blueberry Oat Squares

Blueberry Oat Squares.....YUM!!!

These have to be the best tasting bar dessert I have ever enjoyed.   So easy and quick.  Blueberries are not quite in season, so I made these with frozen blueberries from the grocery freezer case.  If you should be so lucky to still have berries from last year, they will taste better on a cold winter night right from the oven with a little ice cream.   I have only made these with blueberries, but I can't imagine that strawberries or raspberries wouldn't be just as good.  

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Blueberry Oat Squares

1/4 c sugar

2 tb cornstarch

1/3 c water

1 ts lemon juice

2 1/2 c blueberries; fresh or frozen

1 pkg yellow cake mix

1 1/2 c quick-cooking oats; divided

8 tb butter; cold, divided

1  egg

1/4 cup brown sugar, packed

Preheat oven to 350F.

In a saucepan, combine sugar and cornstarch; gradually whisk in water and

lemon juice until smooth; bring to a boil stirring constantly. Stir in

blueberries; cook and stir for two minutes longer or until thickened and

bubbly; remove from the heat and set aside.

In a bowl, combine the dry cake mix and one cup of the oats; cut in six

tablespoons butter until crumbly. Set aside one cup of crumb mixture for

topping and stir egg into remaining crumb mixture. Press into a 13" x 9" x

2" baking dish coated with non-fat cooking spray; spread blueberry mixture

to within 1/4 inch of edges.

Combine the brown sugar, remaining oats and reserved crumb mixture; cut in

remaining butter until crumbly; sprinkle over top of blueberry mixture.

Bake at 350 degrees for 30-35 minutes or until golden brown.

Yield: 12 servings

** Exported from Now You're Cooking! v5.93 **

Crumble Mix on the bottom with Blueberry spread all over....finish with the reserved crumble.

Hot from the oven ready for a scoop of ice cream or whipped cream.