Pineapple Upside Down Cake for a Summer Potluck

 I was having a group I socialize with over to our house for a Summer potluck.  This Summer has flown by, and we've hardly had a chance to host people on our patio. I tried to organize something with this group a couple of weeks ago, but has to cancel due to the weather. I rescheduled and had amazing luck with beautiful weather on the new day!

I considered making eclairs, because with 12 people coming it would have been an opportunity to make a large-batch dessert and they would have enjoyed it. But ultimately I realized I wasn't going to have time. So looking at old recipes I hadn't made in a while, I decided to try Pineapple Upside Down Cake. It's very good, summery, and an old-fashioned recipe you don't see often.

I used Sally's Bake Blog recipe. I'd used it before, and when I checked her blog it had been updated.  I went with the new version, using cake flour and egg whites only to make a less-dense cake.  I have the 9.5 pie plate she recommends, but I wanted straighter sides on the cake so I went with the other option she gives of a 9" round cake pan.  I omitted the maraschino cherries, because I think they're gross with too much sugar and food coloring.  The cake baked in 45 minutes.

A little bit of the cake stuck to the pan, where I hadn't buttered it properly.  But I was able to "glue" it back together because the cake was still warm.  The "glue" held well!

I presented the cake in my jadeite cake stand with cover, the very first one in my collection.  It looked pretty and everyone seemed pleasantly surprised to see a Pineapple Upside Down cake. They all said it was very good!

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