In our house Father’s Day actually starts today, Friday, and continues through the weekend. It will begin when I serve this pineapple upside down cake with coffee this morning and will end when he has the last piece for dessert on Sunday evening. Between that first and last piece of cake there will be many things…a special drink made with vodka, club soda, and the basil & lemon syrup that I made earlier this week…shrimp cocktail, featuring grilled shrimp…an unbelievable Father’s Day breakfast buffet at our church…Father’s Day dinner that will include Grilled Cowboy Ribeye with Herbed Goat Cheese Butter…Spicy Crab and Roasted Red Pepper Mac & Cheese …and more!
Yes, dude is eating and living like a king this weekend. I hope he feels the love and appreciation that we have for him all year..not just on Father’s Day 🙂
Since this post was started with pineapple upside down cake, I’ll end it by sharing the recipe.
|After making your cake batter, melt butter in cake pan…|
|Then you’re ready for this yummy stuff!|
|Sprinkle brown sugar evenly over melted butter & top with pineapple slices|
|Add cherries at center of each pineapple…fill in remaining spaces with pecans.|
|Spoon cake batter onto your beautiful fruit/nut mosaic.|
|Carefully spread out cake batter and tap pan before baking.|
|Immediately after baking, invert onto cake plate…If any of the fruit/nuts cling to the pan, just place it on the cake|