I found a new website today called Friendship Bread Kitchen with tons of recipes. It got me to thinking of what else I could do with my bread starter. Dad's making rotisserie chicken for dinner tonight so I wanted to make a dessert and I decided to try my hand at doing Pineapple Upside Down Cake with bread starter. I've made it with a boxed cake mix but I wanted something homey! Sticking with my new goal to use less electricity, I'm baking it on the grill as well (for those using an oven, 350° and check after an hour and then every 10 minutes until done).
Start your grill (or preheat your oven). For details on baking on a grill, please refer to my article from yesterday, found here.
Take an 8"x8" glass baking pan. Use 4-5 Tbsp of butter and cut into chunks at the bottom of the pan. Layer ⅔ cup of brown sugar over the butter.
Set this on the grill (or in the oven or even on the stovetop). You want to melt the mixture until its bubbly and the sugar isn't grainy.
While this was cooking, I cut the top off a fresh pineapple, then using my fancy pineapple slicer, I sliced it up!
Layer your pineapple over the top of your sugar mixture (and then drink the leftover pineapple juice, yum!).
In a small glass or plastic bowl, combine:
- 1 cup Bread Starter
- ⅓ cup canola oil
- 1 4 oz. snack size no-sugar added applesauce
- ½ cup milk
- 3 eggs
- 1 tsp vanilla extract
In a seperate glass or plastic bowl, combine the following dry ingredients and mix well:
- 2 cups flour
- 1 cup splenda
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 small boxes of instant sugar-free vanilla pudding mix
Mix the 2 bowls of ingredients together. I think the standard kitchen rule is mix dry ingredients into wet, but my dry is always in a bigger bowl so I just dumped the wet ingredients on top and mixed it up!
Pour this mixture over your waiting pineapple and sugar mixture baking pan.
Now for grill cooking, I place an insulated cookie sheet down on the grill (otherwise the bottom of your bread or whatever gets OVERDONE) and I use a rock to open the lid about an inch to regulate my temperature to the 325°-350° range.
Place baking pan in the middle of the baking sheet and close the lid. I set my timer for 1 hour. The two pictures below are at 30 minutes and then at 1 hour.
I decided after an hour that it wasn't quite done so I left it in the grill. At another 10 minutes more my bamboo stick came out clean, but I went ahead and did 10 more minutes (dad wasn't needing the grill yet). Remove from grill (or oven). Set a plate or platter (or a foil wrapped cookie sheet... something flat that is a bit bigger than your baking pan) on top and CAREFULLY, flip it over.
If you let the pan sit upside down for about 30 seconds, most of the pineapple comes loose. I ended up having to move 1 piece back to the cake with a fork.
This is my best guess at nutrition for 1/16th of the cake. It's probably pretty close. I plan to serve it with some cool whip! YUM!!!