Those of you who follow me, know by now that Fridays are known as cupcake Friday in my office. Sometimes I do switch it up and do something other than cupcakes. Tomorrow is one of those days. It’s going to be Pineapple Peach right side up cake. Instead of putting all that yummy goo on the bottom of the pan and then flipping it over hoping that all the goo and the fruit stay together and still look pretty, I put the yummy goo on top of the cake batter and then bake. When it is done, I sprinkle more brown sugar goo all over the top of it and stick it under the broiler just till it starts to melt. On this particular one you see pictured, I added even more decadence and melted some brown sugar and butter together, mixed a little peach juice in it, and drizzled it on! Hey, why not?!
Pineapple Peach Right Side up Cake
For the cake I use my coffee cake recipe:
1/2 cup butter
1 cup sugar
2 1/2 cups flour
2 1/2 tsp baking powder
1/4 tsp salt
1 cup milk
3 fresh ripe peaches or 1 medium size can peaches (drained)
1 medium size can pineapple tidbits or crushed (drained)
For Gooey topping, mix together:
1 1/2 sticks of soft butter
3 cups brown sugar
after mixing, divide in half.
Preheat oven to 350 degrees. For the cake, mix together butter, sugar and egg. Alternately add the dry ingredients and the milk. Spread the batter into a 9×13 baking dish. Scatter the peach and pineapple pieces all over the top of the batter. Sprinkle half of the Gooey topping mixture all over the fruit. Bake for 20-25 minutes or until a toothpick poked in the middle comes out with a few crumbs on it. Sprinkle with the other half of the Gooey topping mixture and place under the broiler just until the sugar STARTS to melt. Remove from oven.
Optional: After removing from oven, sprinkle some additional peaches and maraschino cherries on cake. Melt 1 cup brown sugar and 1/4 cup butter together and drizzle over the cake. serve warm or at room temperature.