PINEAPPLE-UPSIDE DOWN CAKE
From bestcooker 15 years ago
- 40 minutes to make
- Serves 6
Pineapple-upside down cake is my husband's all-time favorite cake. This version actually tastes better the next day, but that doesn’t stop us from having any the day it’s made!
Ingredients
- pineapple layer: shopping list
- 1/4 cup (half a stick) butter shopping list
- 1/2 cup packed brown sugar shopping list
- one 8 ounce can pineapple slices, well drained shopping list
- maraschino cherries, well drained shopping list
- pecan halves shopping list
- Cake: shopping list
- 1-3/4 cups all-purpose flour (see note) shopping list
- 2 teaspoons baking powder shopping list
- 1/2 teaspoon salt shopping list
- 1/2 cup (1 stick) butter, softened shopping list
- 1 cup granulated sugar shopping list
- 2 large eggs shopping list
- 1 teaspoon vanilla shopping list
- 1/2 cup milk shopping list
How to make it
- Heat oven to 350 degrees.
- Line the bottom of an ungreased 9-inch round pan (make sure it is 2 inches deep to avoid any batter overflow) with parchment paper. Place butter in pan and melt in preheating oven. Keep an eye on it so it doesn’t cook, just melts. Remove pan from oven and sprinkle brown sugar evenly over melted butter, stirring until the sugar is mixed in and the mixture is evenly spread over the bottom of the pan. You will have to use a rubber spatula to spread it evenly. Arrange pineapple slices, cherries, and pecan halves in a decorative pattern on top; set aside. Work quickly to make the cake part so the sugar mixture doesn't sit too long and harden in the pan.
- In a medium bowl, sift together flour, baking powder, and salt; set aside.
- In a large mixing bowl, cream together butter and sugar until light and fluffy. One at a time, add eggs, beating well after each addition. Blend in vanilla. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour. Beat until smooth. Carefully spread batter evenly over the fruit and nuts. Bake 40 mins. or until toothpick inserted in the middle comes out clean. Remove from oven and invert onto a serving plate. Quickly put any pineapple, cherries, or pecans that may have stuck in the pan back in place on the cake. Cool completely.
- Note: The texture of this cake is on the dense side, so don't skip sifting the flour. Since even the pre-sifted flour will settle a bit, sifting will help aerate it for best results.
The Rating
Reviewed by 5 people-
Great recipe and I'm like Shazam, I LOVE PINEAPPLE UPSIDE DOWN CAKE! High "5"
lor
in Toronto loved it
-
One of my favorite cakes ever. High 5 and thanks. I think I will make one later today. :) Vickie
lunasea
in Orlando loved it
-
This has got to be one of my most favorite cakes! It's a keeper.
morninlite
in Kalamazoo loved it
Reviews & Comments 7
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "