In celebration of my wedding anniversary today, I made Tim this cake.
It’s a favorite of his and he’s a fantastic husband so he deserves some cake.
If you know me a little, a lot or have even read this blog one time, you know I adore my husband. I’m pretty sure I am that annoying woman who won’t shut up about it. Sorry, but what can I do? He’s the greatest thing since chocolate and peanut butter discovered each other.
We’re not newlyweds anymore, but we still feel like it. He still makes my heart go pitty-pat when he walks in the room. He’s honest, funny, sweet, romantic, smart, intuitive, a hard worker, plus he’s hot. I could not ask for more.
I feel lucky every day to be married to him. Lucky to have met him when I did. Lucky he picked me. He’s the one. He’s my favorite. He’s my best friend.
Fortunately, he feels the same way about me and I have no doubt about that. He tells me every single day. He shows me every single day. He’s supportive and encouraging and can make me laugh until I cry. It’s fantastic.
I would marry him all over again. And for that we should have cake!
Happy Anniversary, Tim. I love you so much!
Homemade Pineapple Upside Down Cake
6 Tbsps butter
1 20 oz can pineapple rings, drain and reserve juice. You will need about 7 slices.
3/4 cup brown sugar
about 13 Maraschino cherries (or more if you like)
Preheat the oven to 350 degrees. Place a cast iron skillet in the oven to heat up. (If you don’t have a skillet you can use 9 inch round cake pan.) Allow the skillet to heat up a few minutes. Remove from oven and place the butter in the skillet. Put skillet back in the oven for a minute so the butter can melt. Once the butter has melted into the bottom of the skillet, sprinkle with the brown sugar. Place the pineapple slices in a single layer on top of the brown sugar. Place a cherry in the middle of each pineaple slice and into every little gab around the edges of the pineapple. (see picture above) Set skillet aside for a minute while you make the cake batter.
6 Tbsps butter, room temp
1 cup sugar
2 Tbsps whiskey (or dark rum)
1/2 tsp almond extract
1/2 cup reserved pineapple juice
1 3/4 cup flour
2 tsp baking powder
With a mixer, cream together the butter and sugar. Add the eggs. Once combined add the whiskey, almond extract and pineapple juice. Mix well.
Add the flour and the baking powder. Mix until combined. Carefully spoon the batter over the pineapple in the skillet.
Bake at 350 degrees for about 4o minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool 5 minutes. Invert skillet to turn cake out onto a large platter and allow to cool before serving.
Happy anniversary to you!
Mmm looks delicious! Love the colours!