Pineapple Upside Down Cake
Pineapple Upside Down Cake. A real old fashioned recipe adapted from an ancient cookbook. Old fashioned, homestyle baking never goes out of style.
Originally published April 2008.
This is an old standby recipe that I've been making for many years. If you never have before, try making it with fresh golden pineapple instead of canned pineapple;.
The difference is worlds apart.
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Pineapple Upside Down Cake
Ingredients
- 2 cups fresh pineapple (Aprox) cut in bite size pieces (OR Sliced pineapple arranged in a circular pattern. I like to add cherries in between.)
- ¼ cup glace cherries for decoration (optional)
- ¼ cup raisins sprinkled over the pineapple,. (Optional. This was an idea from a very old cookbook, from which I adapted the recipe)
- 4 tablespoon butter
- ½ cup brown sugar
- 1 ½ cups cake flour (All purpose flour can be substituted if need be)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cups sugar
- ½ cup butter
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk or undiluted evaporated milk.
Instructions
- In the bottom of a greased 9 inch square or round pan, arrange the pineapple in a single layer and decorate with cherries. (see notes for more info) on pan size.)
- In a small saucepan combine the 4 tablespoon butter and brown sugar. Cook over medium heat, just to boiling.
- Pour evenly over the pineapple in the bottom of the baking dish.
- Sift together the cake flour, salt and baking powder and set aside.
- Cream the butter and sugar well.
- Add the eggs, one at a time, beating well after each addition.
- Beat in the vanilla extract.
- Fold in the dry ingredients in three equal portions, alternately with the milk, in 2 equal portions.
- Always begin and end with dry ingredients.
- Spoon the batter evenly over the pineapple.
- Bake for approximately 40-50 minutes at 325 degrees F or until a toothpick inserted in the center comes out clean. Trust the toothpick test, if it takes a little more time, don't panic, all will be well 🙂
- If serving from a square pan, the cake need not be turn out (inverted). This is helpful if you are taking the cake to a potluck or to friends house.
- If presenting the cake at the table. Let it cool in the pan fr 15 minute or so before turning onto a cake plate or serving platter.
- This cake is particularly good served warm with ice cream or vanilla whipped cream.
Notes
I do bake this cake in a 10 inch springform pan when serving it at family dinners or when we have guests. For that size pan I make 1 ½ times the recipe. Great for serving a larger group.
I use a silicone liner at the bottom of the pan but if you don't have one, a couple of layers of parchment paper on the bottom disk before closing the sides shut is a good idea. The paper hanging out the bottom edges can be trimmed with scissors.
This helps seal the crack in the pan and prevent leakage.
As a further precaution I wrap the pan in a layer of wide aluminum foil to catch any juice from the pineapple as well.,
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 396Total Fat 14gSaturated Fat 9gUnsaturated Fat 5gCholesterol 67mgSodium 265mgCarbohydrates 64gFiber 1gSugar 38gProtein 5g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Hi, I have a question re: the last step which is:
In a small saucepan combine
2tbsp butter
¼ cup butter
Cook to boiling. Pour evenly over the pineapple in the bottom of the baking dish.
Is this correct for butter being listed twice? Or should there be some other ingredient? Thanks!
Thanks for catching that. The 1/4 cup should have been brown sugar. The correction is made.
I'm not getting a printer friendly version...:(
I've contacted them regarding this issue. Should be fixed soon.
How long do you leave the cake in the pan to cool before turning it out onto a plate?
Just a few minutes.
Can this be done in a bundt pan? I'm looking for something festive for Christmas day. I am picturing this with red and green cherries in between the pineapple slices.
I was wondering how this cake would hold up to baking in a bundt or molded pudding pan? I wanted something a little festive and I'm picturing it with red and green cherries with the pineapple slices
Thanks
Wouldn't really work in a bundt pan. It's meant for a flat bottomed pan.
Is this cake supposed to be inverted after it comes out of the oven?
I’ll answer my own question. Yes! The cake needs to be inverted just a short time after it comes out of the oven. I happened to make this cake in a 9 x 13 inch glass dish. When I went to invert it, I placed a piece of tinfoil on a small baking sheet and laid it upside down on top the glass dish, held the glass dish and baking sheet tighly together and carefully but quickly turned it over and let it sit a few minutes. Note: likely not all the pieces of pineapple will drop back into place on top on the cake; mine didn’t (even thugh I greased the baking dish well). So, I carefully lifted the glass baking dish up and off the cake and with a fork simply replaced the pineapple pieces that were still stuck to the baking dish, into their appropriate place on the cake. Looked perfect. I did use small small dried cranberries (just a few - maybe one or two between each piece of pineapple) and this made it a pretty red and yellow color. It makes a wonderfuly looking and tasting dessert. Moist on it own. We dropped a dollop of whipped cream on each piece when serving.
Sorry for some of the mis spellings. I didn’t see where a commenter could go and edit or even cancel his comment. I am likley missing some setting or something. Anyway, I think it was clear enough. lol