Pineapple-Blueberry Upside Down Cake and 1-2-3-4 Cake

1 can of cored pineapple rings, about 8 rings

8 cherries

½ a cup of light brown sugar

½ a stick of butter

1- 2 pints of blueberries

1-2-3-4 cake

Melt butter in an iron skillet on medium low heat and “fry” pineapple and blueberries in butter. Sprinkle pineapple with brown sugar. Add a cherry to the center on each pineapple ring. Lightly lift pineapple to check for browning, and remove from heat once edges are browned and sugar dissolved, about 5 minutes max. Adding a pint or two of blueberries at this stage is divine!

1-2-3-4 Cake

1 cup of whole milk

1 teaspoon of vanilla extract

2 sticks of unsalted butter

2 cups of sugar

3 cups of sifted cake flour (Swan’s Down*)

3 teaspoons of baking powder

4 eggs

½ teaspoon of salt
Preheat oven to 350. Butter and lightly flour three 9-inch layer cake pans. Sift cake flour then lightly spoon 3 cups of cake flour into measuring cup.

Cream butter in a large bowl. Gradually add sugar, creaming until light and fluffy.

Sift the already sifted cake flour with baking powder and salt. Add eggs to cream mixture one at a time, beating well after each addition. Add vanilla with the last egg.

Add flour mixture alternately with milk, blending until smooth after each addition. Don’t overbeat, for this makes a dry cake. Pour into prepared cake pans if making a 1-2-3-4 Cake. For the Pineapple Upside Down Cake, pour batter into iron skillet on top of pineapple, sugar, and blueberry mixture to just about halfway up the skillet. Bake remaining cake in separate pans, or make additional Pineapple-Blueberry Upside Down Cakes!

Bake for 20-25 minutes or until toothpick inserted in the center comes out clean. Cool in the pans or skillet for 10 minutes and then remove cakes.

Flip the cake from the iron skillet onto a cake plate or wax paper. Serve warm with ice cream! Enjoy!

*NOTE: the back of the Swan’s Down box has this recipe!