So often, as I’ve told you all so many times before, it’s the simplest recipes that are the best! Texas Pepper Jelly’s Pineapple Habanero Upside-Down Cake is one of those.
I made this Pineapple Habanero Upside-Down Cake last night, and warned my family not to touch it until I could get a picture. You can see from the picture I did manage to take fewer than ten minutes after that warning, how much my family listens to me when there’s fresh, warm cake on the counter. I’m just glad they left enough of the cake so you can at least tell what it is.
2/3 cup brown sugar
1/2 stick butter
1 cup Pineapple Habanero Pepper Jelly
1 can pineapple rings, drained (save the pineapple juice!)
2/3 cups sugar
1/2 cup pineapple juice
2/3 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
What to do:
Preheat your oven to 350 degrees.
In a medium baking pan, melt the butter and leave it in the pan. Over the butter, sprinkle the brown sugar; even it out with a spoon to make sure all the pan’s bottom is covered with brown sugar. On top of the brown sugar, place the pineapple rings. On top of the pineapple rings, spread the pepper jelly.
In a medium bowl, place all the remaining ingredients and mix thoroughly. Use an electric mixer if you can. Pour the mixture over the toppings in the baking pan.
Place in your preheated oven and set your timer for 20 minutes. Give your cake the toothpick test and if it needs more time, set your timer for an additional five minutes.
When the toothpick comes out clean, remove the pan from the oven and let it sit for about ten minutes.
Take a butter knife and loosen the cake from the sides of the pan. Turn the pan upside-down over a plate, pizza pan, or another similar-size pan. It’s ready to eat when your family, friends, or yourself are ready to eat it!
P.S. You can make this cane using the same topping ingredients and a yellow cake mix, but my family loves the scratch cake version best. Sometimes, though, we just don’t have the time for a scratch cake.