Pineapple Upside-Down Cake

Today is a very BIG day in our household!

 My hubby, Dominick, is celebrating his 50^th birthday!

By all accounts turning 50 is a big day for everyone who has the good fortune of commemorating this milestone. But for us, it’s made even sweeter because Dominick is a Cancer Survivor. Not only is he a Cancer Survivor celebrating his 50^th birthday, he coincidentally celebrates exactly 8 birthdays cancer free, as his diagnosis came on his 42^nd birthday…and with that, his “Great Adventure” began…I can look at these words, still today, and not believe they are true.

It’s pretty amazing; when I think back to April 1, 2005 – feeling so scared and having so many questions – I wasn’t sure I’d ever breathe easily again. However, a measure of ease came sooner than I could have imagined, and not surprisingly to anyone who knows Dominick, but my ease came as a result of him…as a result of his quiet strength which shone all the brighter on the very day that could have so easily dimmed it.

From that first day forward, on his 42^nd birthday, we received the gifts…he taught our family to remain positive in the face of fear, to trust our instincts, and to live each day to its fullest.

Dominick exemplifies courage in the most commanding yet reverent of ways.

To say he is our hero is an understatement.

Happy Birthday Big Guy! We love you!

This very sweet day calls for a very sweet dessert!

 How about some Pineapple Upside-Down Cake? It’s Dom’s favorite!!!!

 Pineapple Upside-Down Cake(Recipe from Piece of Cake! Camilla Saulsbury)

 Preheat oven to 350 degrees

13 x 9 metal baking pan, sprayed with nonstick baking spray with flour

 Ingredients

Topping

2/3 cup unsalted butter, melted and cooled slightly

1 cup packed light brown sugar

2 cans (20 oz.) pineapple slices drained

12 maraschino cherries

½ cup chopped pecans

 Cake

2 cups all-purpose flour

1 ½ cups granulated sugar

2 tsp baking powder

½ tsp baking soda

½ tsp salt

½ tsp ground cinnamon

2 large eggs, at room temperature

1 cup buttermilk

2/3 cup vegetable oil

1 tsp vanilla extract

 Directions

1.     Topping: Spread butter in bottom of prepared pan. Evenly sprinkle with brown sugar. Arrange 12 pineapple slices in a single layer over brown sugar. Place a cherry in the center of each slice and sprinkle with pecans.

2.     Cake: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and cinnamon.

3.     Add eggs, buttermilk, oil and vanilla to flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a spatula. Beat on medium speed for 1 minute.

4.     Carefully pour batter over pineapple and spread evenly.

5.     Bake in preheated oven for 50 to 60 minutes until a toothpick inserted in the center comes out with a few moist crumbs attached.

6.     Immediately run a knife around edge of pan. Place a large platter over pan and, pressing platter and pan together, invert cake onto platter. Replace any topping that may have stuck to the pan. Let cool for 15 minutes and serve warm, or cool completely and serve at room temperature.

You will only like this recipe if you like buttery brown sugar baked to a heavenly crunch with caramelized fruit and cinnamony cake. If nothing here suits your fancy, well, then I have nothing left to say!

Salute!