Spring Council brings back Mama Dip’s timeless pineapple upside-down cake recipe… with a twist.
By Spring Council of Mama Dip’s Kitchen
“[It’s] one of my favorite desserts. It brings back memories [of] when Mama prepared it on occasion for Sunday supper. In this recipe, I replaced the maraschino cherries with strawberries. The aroma, tartness and naturally sweet flavors of pineapple and strawberries pair well together.”
SERVES 6 TO 8
For the Topping
1⁄2 cup unsalted butter, melted
11⁄4 cups light brown sugar
One 20-oz. can sliced pineapple
9 small strawberries, remove stems
For the Cake
3⁄4 cup sugar
4 Tbsp. butter, softened
1⁄2 cup pineapple juice
11⁄2 cups cake flour
11⁄2 tsp. baking powder
1⁄4 tsp. salt
Heat oven to 350 F. Combine the unsalted butter and brown sugar and pour into an 8-by-8-by- 2-inch baking pan. Spread evenly to coat the bottom of the pan. Arrange 9 pineapple slices on top of sugar mixture and place a strawberry in the center of each.
Beat eggs, sugar and butter together. Add pineapple juice and beat to combine. Sift together the flour, baking powder and salt. Add to sugar mixture and mix until combined. Pour batter evenly over pineapple and strawberries. Bake for 30 minutes. Remove from the oven and let cool for 10 minutes. Place a serving platter over the cake pan, and then turn the cake over onto the platter.