Pineapple upside down cake

Saturday, January 03, 2009

We had to bring a dessert for our church's New Year's feast. I'd been in the mood for a pineapple upside down cake so made that. As usual I over estimated how much batter I needed so I'm writing down the revised recipe. Then remembering won't have to be a problem next time.

Makes an 11x17 lasagna pan
Oven 350°F


1 1/2 cup butter, melted
2 cups packed brown sugar
3 lg cans crushed pineapple, drained
maraschino cherries (optional)


4 2/3 cup flour
2 Tbsp baking powder
1 1/2 tsp salt
3 cups sugar
1 cup butter, softened
4 eggs (or 6 egg whites if you want the cake to be a white cake)
2 cups milk
2 tsp vanilla extract (can sub almond)

Make topping first. Mix melted butter, brown sugar and crushed pineapple together. Spread in the bottom of pan. Place halved cherries around in a decorative pattern. Set aside

In a large bowl mix together flour, baking powder, salt and sugar together. With a mixer on low stir in softened butter, eggs, milk and extract. Beat on medium until well mixed and airy, about 2mins. Carefully spread batter over the topping. Bake about 45 mins. Cake is done when knife inserted in center comes out clean. Immediately place a cookie sheet over top of cake pan and turn upside down, transfering cake from pan to cookie sheet.

Best served with whipped cream.

Note....I like my topping to be plentiful. Reducing topping ingredients by a third may be enough for other's. (I've never tried it though) Although I've been known to add an extra can of pineapple to it. lol


Denise said...

Thanks for the recipe. Pineapple upside down cake was my FIL's favorite kind & I've been thinking of making it for the kids because they all looked like I was nuts when I mentioned it......seems they have NEVER heard of it, much less had one.