National Pineapple Upside-Down Cake Day is April 20th! Yes, we forgot all about that, too–but it does get us thinking about the very versatile pineapple. We don’t just mean for cooking, either. There are a couple different ways you can grow them. Growing pineapple from seed is easy, but growing them from a store-bought pineapple is much more fun! The following steps show you how to do it… [photo via pixabay] Cut the top off the pineapple. Be sure to leave 1-2 inches of fruit attached. Remove the excess fruit inside the skin so it forms a small cap and exposes the bottom of the leaves. Peel away one or two layers of the bottom leaves. Let the pineapple crown dry for a day or two. Plant the cap in a pot big enough to accommodate it with well-draining soil. Plant at a depth of where you removed the leaves in the earlier step. Choose a shady spot in your home for your pineapple plant until it takes root. Once roots beginning to grow, move the plant to a sunny location. Fertilize your pineapple plant lightly and sparingly. Fruit should begin appearing on your plant in about 12 to 14 months. In about 18 to 24 months, your pineapple should be ready to harvest! Growing Tips Pineapples are a tropical fruit and relatively drought tolerant. Water only once a week directly into the soil. Pineapples grow well in pots or directly in the ground. If planting in the ground, protect from frost and freezing. Harvest pineapples when they turn from green to golden in color and have a sweet smell. Pineapple plants produce off-shoots (baby pineapple plants) that can be replanted the same way, producing more pineapples. And once you’ve harvested your pineapple, try this Pineapple Upside Down Cake Recipe from FoodNetwork.com… Ingredients 2 1/2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 2 cups granulated sugar 1 stick unsalted butter, at room temperature 1/4 cup vegetable shortening 1 1/2 cups whole milk 2 large eggs 2 teaspoons vanilla extract 1 20-ounce can sliced pineapple, 2 tablespoons juice reserved (drink the rest!) 1 1/3 cups packed light brown sugar Maraschino cherries, stemmed (optional) Directions Preheat the oven to 350 degrees F. Make the cake batter: Combine the flour, baking powder, salt, granulated sugar, 1/2 stick butter, the shortening, milk, eggs, vanilla and 2 tablespoons pineapple juice in a large bowl. Beat with a mixer on medium speed until well combined. (There will still be a few small lumps in the batter.) Set aside. Melt the remaining 1/2 stick butter in a 12-inch cast-iron skillet over medium heat; swirl to thoroughly coat the skillet. Sprinkle the brown sugar over the butter, making sure it’s evenly distributed-you want the entire surface of the butter to be covered in brown sugar. Do not stir. As soon as the sugar dissolves, remove from the heat and layer the pineapple slices over the top. If desired, place maraschino cherries in the centers of the pineapple slices. Pour the batter evenly over the pineapple slices and gently spread to even out the top. Bake the cake 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so the cake is turned onto the plate. It should come out pretty easily; if bits of cake stick to the skillet, use a small knife to patch it together. Let cool slightly before cutting into wedges. It’s best served warm.
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