The Sweet Life Bakeshop’s Pineapple Upside Down Cake

One needs en­ter­prise to en­gender an ex­ist­ence as an en­tre­pren­eur, es­pe­cially when his or her products con­cern pleas­ing pal­ates.

  • Co-owners Megan and Antonio Kennedy

One needs en­ter­prise to en­gender an ex­ist­ence as an en­tre­pren­eur, es­pe­cially when his or her products con­cern pleas­ing pal­ates. Six years in­to her life as a pro­pri­et­or, Megan Kennedy has proven a cour­ageous cre­at­or and has cap­tured the curi­os­ity and con­sist­ent com­pan­ion­ship of loc­als’ taste buds through The Sweet Life Bakery, 740 South St.

“There’s a great en­vir­on­ment down here and so much mo­mentum that we feel blessed to have this loc­a­tion,” the 32-year-old said of the for­tune that she and hus­band/co-own­er Ant­o­nio have shared since their March 2, 2015 open­ing, with their brainchild’s first in­carn­a­tion oc­cur­ring at 22nd and Latona streets. “It’s ex­cit­ing rather than in­tim­id­at­ing, and be­cause it’s South Street, we don’t need to drive much traffic.”

The Straw­berry Man­sion res­id­ent and her beau are cer­tainly go­ing to be­ne­fit from the ad­dress of their busi­ness come Sat­urday, as they will par­ti­cip­ate in the South Street Spring Fest­iv­al. Set to have a tent pres­ence and a store­front iden­tity for the cel­eb­ra­tion, the couple will look to sample the “fant­ast­ic en­ergy and pos­it­iv­ity” that char­ac­ter­ize the event as one of South Philly’s most revered. For Megan, that will mean con­tinu­ing a jour­ney that she had not an­ti­cip­ated mak­ing, hav­ing gone to col­lege to study fash­ion.

“I baked after hav­ing my first daugh­ter and just liked the pos­sib­il­it­ies, but I had zero in­ten­tion to make it my life’s work,” the moth­er of three, who cred­its her three grand­moth­ers (“Mod­ern fam­il­ies, you know,” she ex­plained) and part­ner for giv­ing her the know­ledge and the nudge to suc­ceed, said. “Now that I’ve been do­ing this for my­self since 2010, it feels great, and I love that there’s room for us in Philly.”

She and Ant­o­nio peddle slightly more than two dozen items, with Megan par­tic­u­larly proud of their sev­en pud­ding op­tions. She elec­ted to share her site’s re­cipe for Pine­apple Up­side Down Cake, which fest­iv­al go­ers will be able to en­joy.

“We’ll be there for the dur­a­tion (11 a.m. to 7 p.m.) or un­til we sell out,” Megan said of the in­volve­ment, which a new re­fri­ger­at­or will fa­cil­it­ate. “I’d get there early, though, just to be safe.”

In­gredi­ents for Top­ping:

1/2 stick of but­ter, melted

3/4 cup of brown sug­ar

6 slices of pine­apple rings

6 maras­chino cherry halves

In­gredi­ents for Bat­ter:

1 cup of oil

1/4 cup of juice, or­ange or pine­apple

1-1/2 tea­spoons of vanilla

2 cups of sug­ar

2-3/4 cups of flour

1 ta­ble­spoon of bak­ing powder

1 tea­spoon of salt

4 eggs


Pre­heat oven to 350 de­grees.

Com­bine the but­ter and brown sug­ar, and spread in­to a nine-inch round cake pan. Place the rings on top of the sug­ar, and ar­range one cherry half in­side. Com­bine the oil, sug­ar, vanilla, and juice in a mix­ing bowl, and mix well.

Unite the flour, bak­ing powder, and salt in a sep­ar­ate bowl. Add the wet mix­ture to the dry one, and mix un­til just com­bined. The out­put will be thick and crumbly. Add the eggs, one at a time, and mix un­til smooth. Pour in­to the pan.

Bake for 35 to 40 minutes. The cake will be done when the cen­ter can be tapped and not pushed down eas­ily or when a tooth­pick placed in the cen­ter comes out clean. Cool the cake in the pan for five to 10 minutes be­fore turn­ing out onto a plate or plat­ter. ■

The Sweet Life Bakeshop

Own­ers: Megan and Ant­o­nio Kennedy

Opened: March 2, 2015 (in present loc­a­tion)

740 South St. | 215-717-7770

Pho­tos by Tina Gar­ceau


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