Blueberry Pineapple Upside Down Cake with Honey Gouda Cream Recipe
"This pineapple upside down cake has a sweet, tropical fruitiness, a little spice for flavor, and creamy and delicious gouda cream layers...."
INGREDIENTS
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1/2 package of the 4.6 oz. vanilla cook & serve pudding
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1 1/2 cups or a little less of milk
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1 Tablespoon honey
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2 heaping Tablespoons Marieke Gouda, cubed
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1/2 cup light brown sugar, packed
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1/4 cup (1/2 a stick) unsalted butter, melted
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1/2 cup (1 stick) unsalted butter, softened
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2 eggs, room temperature
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3/4 cup and 2 Tablespoons granulated sugar
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1 Tablespoon vanilla extract
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9 pineapple rings (canned--drain and reserve the liquid for recipe)
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24 fresh blueberries
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1 3/4 cup all-purpose flour
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1/2 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground ginger
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1/2 cup pineapple juice (reserved from the pineapple slices)
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1 cup heavy whipping cream
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