{Recipe Recap} Pineapple Upside Down Cake

The McHusband was at the beach this weekend.  His annual guys’ weekend got moved up from late July because one of the guys, Rick, is due to become a first-time father in early August.  Understandably, he didn’t want to be at Myrtle Beach during the last few weeks of Sabrina’s pregnancy.  They live in Boston so it was just too far away for comfort.

But just because the McHusband wasn’t home for his first Father’s Day doesn’t mean I didn’t do stuff for it.  There are gifts on the table ready for him, and I made a treat that I hope he likes.  The McHusband is partial to pineapple so I thought I’d make a fairly simple from-scratch Pineapple Upside Down Cake.

The recipe calls for crushed pineapple, but I was going from memory when I grabbed my canned fruit and I got the tidbits.  No biggie.

I didn’t double-check my oven thermometer and I’m pretty sure my oven was hotter than the  375 degrees the recipe called for.  When I checked it at 30 minutes, my cake was very brown on the outside but still gooey on the inside.

I covered it, reduced the temp, and put the cake back in the oven for 4 minutes, which did the trick, but I think the cake part is a little dry.  Hopefully the caramelized pineapple layer makes up for that.

While I was taking these pictures (sorry they aren’t better; I was doing this after putting Connor to bed so it was around 6:30 Sunday evening), Monte was laying by the front door.  I’m pretty sure he was thinking if he just waited long enough, the McHusband would come home.

But back to the cake for a second.  I cut a piece and added it to the table where the rest of the McHusband’s goodies are waiting for him to get home.  I gotta maintain some surprise factor, but here’s a sneak peek.

Maybe he will let us know how he thinks the cake turned out.

Connor and I survived the weekend alone, even after four-month shots on Friday.  I wasn’t sure how he was going to do, but they didn’t seem to affect him too much.  Not over the weekend anyway; the actual shots weren’t much fun for either of us.

Four-month update coming soon!

{Recipe barely adapted from here}