Category Archives: Pineapple

Pineapple Upside-Down Cake

 

 

 

Pineapple Upside Down Cake

 

 

 

 

Pineapple Upside-Down Cake 

There are some recipes that just cannot be improved upon, and Betty Crocker’s pineapple upside-down cake recipe is one of them.  This is one of those true comfort food recipes.  It was my father’s favorite and was what he had for his birthday every year.

The only thing I changed is the pineapple.  Because I’m attempting to start a backyard pineapple grove, I use fresh pineapple instead of the canned.  Perhaps once my grove begins to supply me with pineapples I’ll get a core and slicer so my slices look more uniform. but for now I just try my best.  Although for presentation the canned cirles of pineapple look best if you are a pineapple junkey use chunks that will load every slice with lots of the sweet fruit.

Pineapple Upside Down Cake with Chunk Pineapple
Pineapple Upside Down Cake with Chunk Pineapple

 

 

 

 

 

 

The only special item you’ll need for this recipe is a dish that is large enough to invert the baking dish on, once the cake is done.  A flat cake dish will work, as long as it is heat resistant, but watch out for the dripping sugar that will ooze out.

Ingredients for Betty Crocker’s Pineapple Upside-Down Cake

  1. 1/4 cup (1/2 a stick) butter
  2. 2/3 cup packed Dark Brown Sugar
  3. Pineapple slices ( enough to cover the pan)
  4. Maraschino Cherries ( at least one for every pineapple slice)
  5. 1 1/3 cups all purpose flour
  6. 1 cup granulated sugar
  7. 1/3 cup shortening
  8. 1 1/2 teaspoons baking powder
  9. 1/2 teaspoon salt
  10. 3/4 cup milk
  11. 1 egg

Directions for Pineapple Upside-Down Cake

Preheat oven to 350º.

In a 9 inch square pan melt butter in the oven.  Once the butter is melted sprinkle the brown sugar evenly over the melted butter.  Arrange the pineapple slices over the brown sugar and place a cherry in the center of each slice( you can add more cherries if you wish).

add more cherries if you like

 

 

 

 

 

 

 

In a mixer bowl beat the remaining ingredients on low speed until combined.  Once combined mix on medium speed for about 3 minutes ( scraping down the sides) until all is smooth and completely combined.

Pour the batter over the pineapple and cherries and even to edges.

Bake for 50 – 55 minutes until a toothpick inserted into the center comes out clean.  Immediately place a heat proof plate over the pan and invert leaving the pan on the cake for a few minutes so that the brown sugar can drizzle over the cake.  Remove cake pan and serve warm.  Store cake loosely covered.  Serve plain or embellish with a dollop of whipped cream or a scoop of vanilla ice cream.

pinup1

 

 

 

 

 

 

Here are a few items to help make this recipe:
WellBake Square Cake/Lasagna Pan 9 Inch. Superior Quality Nonstick Silicone Bakeware + 10 Year Guarantee
Rosanna Decor Bon Bon Footed Square Cake Stand White

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Now this is something I can really sink my teeth into!  A sure 5 paw recipe, and as a birthday cake “hmmmm” , if my doggie years equal 7 to your 1, I guess I should be seeing Prime Rib with the bone and pineapple upside-down cake 7 times a year.  I’m putting in my order right now !

IMG

 

 

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

Ingredients

  1. 1/4 cup (1/2 a stick) butter
  2. 2/3 cup packed Dark Brown Sugar
  3. Pineapple slices ( enough to cover the pan)
  4. Maraschino Cherries ( at least one for every pineapple slice)
  5. 1 1/3 cups all purpose flour
  6. 1 cup granulated sugar
  7. 1/3 cup shortening
  8. 1 1/2 teaspoons baking powder
  9. 1/2 teaspoon salt
  10. 3/4 cup milk
  11. 1 egg

Instructions

  1. Preheat oven to 350º.
  2. In a 9 inch square pan melt butter in the oven. Once the butter is melted sprinkle the brown sugar evenly over the melted butter. Arrange the pineapple slices over the brown sugar and place a cherry in the center of each slice( you can add more cherries if you wish).
  3. In a mixer bowl beat the remaining ingredients on low speed until combined. Once combined mix on medium speed for about 3 minutes ( scraping down the sides) until all is smooth and completely combined.
  4. Pour the batter over the pineapple and cherries and even to edges.
  5. Bake for 50 - 55 minutes until a toothpick inserted into the center comes out clean. Immediately place a heat proof plate over the pan and invert leaving the pan on the cake for a few minutes so that the brown sugar can drizzle over the cake. Remove cake pan and serve warm. Store cake loosely covered. Serve plain or embellish with a dollop of whipped cream or a scoop of vanilla ice cream.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.rantsravesandrecipes.com/pineapple-upside-down-cake/

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2014 all rights reserved

Teriyaki Glazed Pork Loin

 

Pork Loin with Grilled Pineapple
Teryaki Glazed Pork Loin  and Grilled Pineapple

 

Teriyaki Glazed Pork Loin

I been off-line for quite a while, and I’ll be getting back rather slowly with a few recipes when I can.  This came about as an idea I had for chops and they came out so good I thought I’d try it on a pork loin.

This isn’t a quick recipe, it does take a few days to prepare but the results are well worth it.

First step is to brine the loin.  Brining in a salt solution gets more water into the meat which then helps leave more moisture in the meat as it cooks, resulting in a moister finished product.

Brine Solution

A good rule of thumb is 1/4 cup of salt to a quart of water. I like to add a little flavoring to the mixture.

  1. not quite 1/4 cup table salt
  2. 2 tbsp garlic salt
  3. 2 Tbsp lawry’s seasoning salt
  4. 1 qt. water

 Put the salts in a bowl large enough to cover the loin with water add the water whisk briskly until all salts are dissolved add the loin and refrigerate for 24 hours.  This brine works quite well with chops also.

Over the last few years we have had a friend who is slowly building her own pineapple plantation.  She sent one home to me so I had to think what to do.  Upside down cake was first choice but I really don’t need all those extra calories so I thought of a way to incorporate it into a main course. “Hawaiian Pork Loin” was my answer a little marinade to a brined pork loin and cooked on the grill.

 

Pork Loin “Hawaiian Marinade”

You could call it oriental marinade but since I’m serving the loin with grilled pineapple I’ll just call it Hawaiian.

  1. 1/2 cup soy sauce
  2. 2 Tbsp minced onion
  3. 2 tsp powdered ginger
  4. 2 Tbsp L&P Worcestershire sauce

You can do this in a bowl, but I find with smaller cuts of meat a gallon zip lock plastic bag works quite well.  Put the ingredients and the meat into the bag, seal, put onto a plate ( just in case bag leaks) and refrigerate for 24 to 72 hours.  If you’re doing chops, don’t marinate more than 24-36 hours.  Turn the bag a couple of times a day to ensure that both sides get an even marinating.

When you are ready to cook take the meat out of the bag and scrape off the little bits of onion as they will tend to burn and leave a bitter taste.

To cook I used our BBQ grill.  I set the heat on high to bring it up to temp and then turn one side off.  On medium high heat I sear the top or slightly fatty side  for about 15 minutes, then place the meat on the other side of the grill and cooked under indirect heat for about 45 minutes, you can of course cook it in the oven ,it comes out just fine that way.

About 8- 10 minutes before the loin is done put the fresh pineapple slices (cut very thick) on the grill turn after 4-5 minutes and lightly baste the loin and the slices of pineapple with a Teriyaki glaze.  Once cooked remove from the grill and let it rest for about 5-10 minutes before slicing.  Just before you slice baste again with the glaze and let it set up, then slice.

Serve with extra glaze on the side. 

 

grilled Hawaiian pork loin
grilled Hawaiian pork loin

 

Let rest then slice
Let rest then slice

 

 

 

 

 

 

 

 

 

 

 

Teriyaki Glaze

Years ago I worked in a restaurant that had a Teriyaki steak as one of the specialties and they finished it with a thick glaze that every one loved.  This is a simple version that works well with all kinds of meat.

Made in small quantities it’s a rough 2 to 1 ratio of brown sugar to soy sauce.

  1. 1/4 cup soy sauce
  2. 1/2 cup dark brown sugar

Put into a small sauce pan and under medium heat warm until the sugar is completely dissolved. , then take off heat and allow to cool slightly until you have a thick syrupy glaze.  Brush generously over the meat or what ever  you are glazing.

 

Here are a few items that may help make this recipe:
Dyna-Glo Black & Stainless Premium Grills, 2 Burner, Liquid Propane Gas
Ironwood Gourmet Acacia Wood Large End Grain Prep Station
Zwilling J.A. Henckels Zwilling Four Star 2-Piece Carving Set

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Aloha, I don’t care what you call it, just keep it coming, a real 5 paw effort and about time!  I was beginning to think I was out of a job!

IMG

 

 

 

 

[yumprint-recipe id=’90’]