Pineapple Rightside Up Cake
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Pineapple Rightside Up Cake
A delicious pineappley cake that's so moist. The texture is perfect, and it isn't too sweet. This is a great summer dessert.
Yield: 8-9 servings
-
Pineapple Rightside UP Cake
- 2
- 1 ½
- ½
- ½
- ½
- ½
- 1 ⅓
-
8
oz can crushed pineapple, pureed w/ a hand blender
- 1
-
Zest from 1 large orange
-
Glaze/Topping
- 1
-
Juice from the above 8 oz can of sliced pineapples
- 1 ½ - 2
- 1
-
2
TBSP marachino cherry juice
- 1 ½
- 1
-
a handful of marachino cherries
For the Cake:
Preheat oven to 350
Then mix the flour, sugar, salt, baking powder, and baking soda in a large bowl
Next, add the canola oil, egg, orange zest, and half and half
Puree the crushed pineapple with a hand blender
Lastly, mix all the ingredients together with a hand mixer
Bake the cake in a square 9 inch pan
at 350 for 35–40 minutes
For the Glaze:
Mix everything together (with a hand mixer) aside from the cherry juice in a medium sized bowl
Use half of the glaze to cover the cake
Use the pineapples, cherries, and macadamia nuts to create a flower on the cake
Then, add the marachino cherry juice to the bowl with the glaze
While serving the cake slices, cover them in a little more of the cherry/pineapple juice glaze and enjoy!
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