There’s nothing like the taste of fresh pineapple. Our local grocery store just had a sale on whole pineapples – 2 for $3.00 – and I was lucky enough to be able to get a couple before they were all gone. Each pineapple was peeled, cored, and cut into chunks, but they both had different destinations. One was eaten “as-is”, and the other was used in this Spiced Pineapple Upside Down Cake.
I love Pineapple Upside Down Cake, but I usually use canned pineapple when I make it. I usually don’t make it “spiced” either, but I decided to mix it up a bit by adding a touch of cinnamon and nutmeg. I was quite amazed when I took my first bite of this cake. The difference in taste between a cake made with canned pineapple and one made with fresh is quite noticeable. The freshness of the pineapple made the flavor of this cake absolutely pop, and the cinnamon and nutmeg spices gave the cake an extra depth of flavor that paired very well with the pineapple.
I sure hope the grocery store has another sale on pineapple, because I think I’m going to have to make another one of these real soon.
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 cup water
1/3 cup canola oil
1 tablespoon white vinegar
1 medium pineapple; peeled, cored, and cut into chunks.
1/4 cup brown sugar, packed
Preheat oven to 350 degrees. Spray the bottom and sides of a 8″ x 8″ baking pan with non-stick cooking spray.
In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, and nutmeg. Add water, oil, and vinegar; mix well.
Arrange pineapple chunks in the bottom of prepared baking pan. Sprinkle with brown sugar. Pour batter into pan on top of the pineapple & brown sugar.
Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on wire rack for 5 minutes. Loosen cake around edges. Place a serving plate over the pan and carefully invert, shaking gently to release the cake onto the plate.