Interested in having an upside down dessert this weekend ? Well, I have two choices for you. If you are a traditionalist, Sally’s classic Pineapple Upside Down Cake may be more of your style. Feeling a little adventurous? How about a Pineapple Upside Down inspired sundae? The cake is perfect for taking on location to a tailgate or picnic. If your party has freezer access, then I would give the sundae a try. Anyone who is a fan of pineapple, cherries, and caramel will find that can’t go wrong with either one!

Pineapple Upside Down Cake
Serves 6

6 tablespoons plus ½ cup (1 stick) unsalted butter, divided
2/3 cup plus 1/4 cup light brown sugar, divided
pinch salt
1 (20-ounce can) pineapple slices, juice reserved
16-20 Maraschino cherries
2 cups all purpose flour
3/ 4 cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
2 large eggs
¾ cup milk
1 tablespoon lemon juice
1 teaspoon vanilla
½ teaspoon freshly grated lemon zest
¼ teaspoon almond extract

Butter a 9-inch cake pan. Set aside. Preheat oven to 350°F.

Place 6 tablespoons butter, 2/3 cup light brown sugar and pinch of salt in a sauce pan. Cook, stirring, over medium heat for about 3 minutes. Pour the brown sugar mixture into the bottom of the prepared cake pan. Let sugar cool for 5 minutes.

Drain the pineapple slices, reserving ¼ cup of the juice. Pat pineapple slices dry with a paper towel and arrange slices on top of the sugar layer in the bottom of the cake pan. Garnish with cherries. Set pan aside.

In a medium bowl add the flour, granulated sugar, baking powder and salt. Stir to blend. Set aside.

In a separate medium bowl add the eggs, milk, reserved pineapple juice, 1/4 cup brown sugar, lemon juice, vanilla, lemon zest and almond extract. Stir to blend. Add melted butter. Stir. Pour milk & egg mixture into the bowl of flour mixture. Stir until ingredients are just blended.

Pour batter into the cake pan. Bake for 45 to 50 minutes, or until a cake tester comes out clean. Remove cake from oven. Let cool in the pan for 10 minutes.

Run a knife around the edge of the cake. Invert cake onto serving platter. Let cool and serve.

Pineapple Upside Down Sundae Sauce

Makes enough sauce for 2 pint sized sundaes

4 tablespoons unsalted butter

2/3 cup light brown sugar

1/8 teaspoon salt

1/2 cup heavy cream

1/4 cup white corn syrup

1/2 teaspoon vanilla

1/4 teaspoon grated fresh lemon zest

1 cup bite sized fresh pineapple pieces

1/4 cup halved maraschino cherries

1. In a medium sized saucepan, add the butter, brown sugar and salt. Cook over medium heat for 5 minutes, stirring frequently.

2. Add the heavy cream, corn syrup, vanilla and lemon zest. Cook over medium heat for 4 minutes, stirring constantly.

3. Remove sauce from heat. Put pineapple pieces and cherries on top of a pint of pineapple coconut ice cream. Pour sauce over the fruit. Serve.

Recipes ©Sally James

Photography ©Taylor Mathis