Guest Post #2: Chocolate Pineapple Upside Down Cake

Hi everyone, I am hitting the books and trying to pass the last exams of year 11. Can you believe there will only be one more year of school left then? I am SO stoked
Anyway, a couple of months back, I asked for your guest posts during this period and I was lucky enough to get a huge response – thank you all so much!
I promise you will not miss me, in fact, you will groan when I come back, becase I have so many wonderful guestposts lined up for you all! I hope you discover some wonderful new bloggers who tantalise your tastebuds like they do mine! Enjoy mes amis!
Should you need to contact me, I am more than at service through my email: gobakeyourself@yahoo.com.au or just leave a message on my facebook page: Go Bake Yourself

Also a significant note, I lost over 60-70 followers through some freak wordpress issue so please, if you were one of them and you have recently visited again, resubscribe – thank you!
Now I leave you to it…

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Today’s featured is the fabulous Cindy of Cindy’s Recipes And Writings!
*Turn on applause machine, bring in an audience *
Cindy is actually a professional chef and food writer – she has a great range of recipes on her beautiful blog and being a fantastic gardener, loves to grow her own fresh produce – isn’t that just the coolest?
She develops her own recipes and shares them with the world through her incredible blog - be sure to check it out

Now on to the guest post… the floor is yours Cindy!

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This started out as a dare from a friend (you’re safe, I won’t give you away) to make a killer Upside-down Cake. How could I resist? You know chocolate needs to fit in somehow! (I like the way she thinks )
You can use fresh pineapple or canned. I chose fresh pineapple!
If you use fresh, cut off both ends, cut off peel and slice into 1/4 to 1/2-inch pieces. Cut out cores with a knife or corer. Remember to beware of Pineapple Tongue!

Chocolate Pineapple Upside-Down Cake

Ingredients

• 2/3 cup unsalted butter
• 1/2 cup brown sugar packed
• 4 to 6 pineapple slices
• Maraschino or bing cherries
• 2 eggs
• 2/3 cup caster sugar
• 4 Tablespoons pineapple juice or water
• 2 Tablespoons Maraschino cherry juice or water
• 1 teaspoon vanilla
• 3/4 cup flour
• 1/4 cup cocoa
• 1/2 teaspoon baking powder (scant)
• 1/4 teaspoon salt

Incentive to start baking

Method

1. Melt butter over low heat or in microwave.
2. Pour into 10-inch (25cm)ungreased cake pan. Sprinkle on brown sugar.
3. Arrange pineapple slices and cherries. Set aside.
4. In a medium bowl, beat eggs until thick and lemon colored. Gradually beat in sugar. Add juice and vanilla.
5. In a separate bowl, combine flour, cocoa, baking powder and salt. Mix.
6. Stir dry ingredients into wet mixture.
7. Pour batter over pineapple slices. Try to coat evenly.
8. Bake at 350 F (180 degrees C) for 40 to 45 minutes until toothpick comes out clean.
9. Turn pan over onto serving dish. DO NOT REMOVE PAN. Let pan rest in place for several minutes to allow butter to coat the cake.
   

   So rich, moist and gooey..

10. Cool, remove pan, cut and enjoy!

Nutrition Facts: Nutrition Per Serving

*****************************************************************************Is it just me or is everyone seriously hungry right now?
The twist of chocolate, as always , really does add a new delicious twist to the traditional upside down pineapple cake recipe! What a keeper! And I love that she gave me the nutritional information as well, if I knew how to calculate it, it would be a fabulous addition to every recipe (though not for um… cheesecakes and um… cookies )

Thanks so much for guest posting Cindy, this was an absolute hit!
I bet many of you are literally jumping to go visit her blog now so do not let me stop you – Enjoy many more gorgeous recipes like this at Cindy’s Recipes And Writings!

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