Pineapple Upside Down Cake Recipe 
Upside Down Cake Recipes for Everyday Cooking

 

Pineapple Upside-Down Cake

Dole Company (Adapted recipe)
1930s

Fruit Layer Ingredients:
1/3 cup butter
2/3 cup brown sugar, firmly packed
1 can (20 oz.) pineapple slices in juice, drained (7-8 slices)
7-8 Maraschino cherries, drained
Cake Ingredients:
1-3/4 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3/4 cup granulated sugar
2 Tbsp. grated orange peel
1/3 cup butter, room temperature
3 large eggs, room temperature
1 tsp. vanilla extract
2/3 cup buttermilk, room temperature
1 cup whipping cream, stiffly beaten

1. In an oven-proof 9- or 10-inch diameter skillet or baking pan, melt butter for fruit layer; sprinkle brown sugar over butter. Stir until smooth. Arrange pineapple slices on brown sugar. Place cherry in center of each slice; set aside.

2. In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl with electric mixer, beat sugar, orange peel and butter until blended, about 1 minute. Beat in eggs, one at a time, beating for 30 seconds after each addition. Add vanilla. Add flour mixture and buttermilk alternately to egg mixture, mixing to combine.

3. Spoon cake batter evenly over pineapple layer. Bake in a 350 F oven for about 45 minutes or until cake tests done when wooden pick is inserted in center. Immediately turn upside down onto heat-proof plate. Let skillet remain over cake for a few minutes to allow syrup to cover cake. Serve warm with whipped cream.

AUTHOR: Mai




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