Recipe: Pineapple Upside Down Cake
Archived on 11/03/2009
Ingredients
- 3 Tbsp. butter
- 1 cup brown sugar
- Pineapple slices or 1 can crushed pineapple, reserve juice
- Yellow cake mix
- Whipped topping
Directions
Melt butter in cake pan. Add brown sugar and let dissolve. Lay in slices of pineapple. Stir together a yellow cake mix, using pineapple juice with the water. Pour batter on top of pineapples. Bake at 350 degrees F. When cake is done, flip upside down onto a cookie sheet. When cake is cooled, add whipped topping.
By Robin from Washington, IA
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RE: Pineapple Upside Down Cake
Would you believe I've never had this? I think I'll make one and try it. Thanks for the great simple recipe. HUGS (12/18/2006)
By Judy
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Recipe: Pineapple Upside Down Cake
Archived on 11/03/2009
Ingredients
Topping:
- 1/2 cup butter
- slices pineapple
- 1 cup brown sugar
- cherry for center of each pineapple slice
Cake:
- 1 cup flour
- 1 tsp. baking powder
- 1 cup sugar
- 4 eggs
- 2 Tbsp. butter
- 1 tsp. vanilla
Directions
Melt 1/2 cup butter in skillet. Add brown sugar and pineapple. Set aside and prepare batter. Beat egg yolks until lemon colored. Combine vanilla and 2 tablespoons melted butter. Beat egg whites until stiff, but not dry. Fold in sugar, egg yolks, and then flour and baking powder, sifted together. Mix very little. Bake in moderate oven, (325 degrees F) for 60 minutes in 10 inch iron skillet. Remove from skillet while still hot.
By Robin from Washington, IA
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Recipe: Classic Pineapple Upside-Down Cake
Archived on 11/03/2009
Ingredients
- 1/2 cup butter or margarine
- 1 cup packed brown sugar
- 1 can pineapple slices, drained, with juice reserved
- 5 maraschino cherries, drained and halved
- 1/2 cup chopped nuts
- 1 package yellow cake mix
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup thawed frozen whipped topping
Directions
Preheat oven to 350 degrees F. Melt butter in 12 inch nonstick ovenproof skillet over low heat. Remove from heat; stir in sugar. Arrange pineapple slices over sugar mixture. Place cherry half, rounded side down, in center of each slice; sprinkle with nuts.
Add enough water to reserved pineapple juice to measure 1 1/3 cups; pour into large mixing bowl. Add cake mix, eggs and oil; beat at medium speed of electric mixer until well blended. Pour over fruit in skillet.
Bake 35-40 minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool 5 minutes. Carefully loosen edge of cake with knife; invert onto serving plate. Cool slightly. Decorate by piping whipped topping around edge of cake, if desired.
By Robin from Washington, IA
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Recipe: Pineapple Upside Down Cake
Archived on 11/03/2009
This is the 1925 winner of the Hawaiian Pineapple Co. Recipe Contest. I've had this recipe forever it seems, so have no idea where I obtained it. (magazine or newspaper)
Drain the juice from 1 large can of either Crushed or Sliced Hawaiian Pineapple. Sift 2 cups flour. Sift again with 2 tsp. baking powder and 1/2 tsp. salt. Cream 1/2 cup butter or margarine, gradually add 1 cup sugar and cream well.
Beat yolks and whites of 2 eggs separately. Add yolks to creamed mixture; mix well, then add flour and 1/2 cup milk alternately, mixing well. Fold the 2 beaten egg whites and 1 tsp. vanilla.
Melt 2 Tbsp. butter in large frying pan. Spread 1 cup of brown sugar over pan. Add pineapple (if sliced is used, place slices closely together on the sugar; if crushed, simply pour in the well-drained fruit). Pour cake batter over fruit. Bake 45 minutes at 350 degrees F.
Turn upside-down on serving plate and garnish with maraschino cherries. Whipped cream may be spread over top.
By Connie from Cotter, AR
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