Community Pick
Like Mom's Pineapple Upside Down Cake
photo by Anonymous
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
- 1⁄2 cup butter (1 stick divided)
- 1 cup brown sugar
- 1 (20 ounce) can pineapple slices (save juice)
- 3 eggs
- 1 cup sugar
- 1⁄4 cup milk
- 1⁄4 cup pineapple juice (or can use 1/2 cup pineapple juice-omit milk)
- 1 teaspoon vanilla
- 1 1⁄2 cups flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
directions
- Use a 9 or 10 inch cast iron skillet or pan.
- Melt 1/4 cup of the butter over low heat in skillet, add brown sugar make sure evenly coats bottom.
- Take pan off of the heat, arrange pineapple slices on top of brown sugar.
- In a large bowl, cream other 1/4 cup of butter with the sugar. Add eggs, one at a time, mix until blended. Add juice, milk if using, and vanilla. Beat until sugar is well dissolved.
- Sift flour, baking powder and salt and mix with the egg mixture until well blended.
- Pour batter into the skillet/pan.
- Bake at 350 degrees for 35 minutes.
- Let cool for 10 minutes and then put plate over skillet/pan and flip over.
Reviews
-
This cake was absolutely delicious! I used fresh pineapple and added maraschino cherries. I also substituted orange juice instead of pineapple juice since I was using fresh pineapple. Super moist! I read some of the other reviews and cut down the brown sugar to 2/3 cup and it was more than plenty! I baked it in a 8x8 glass pan and had to cook it for a total of 50 minutes. Came out perfect! Pineapple upside cake is my father-n-law’s favorite cake and he said it was the best one he has ever had! Thanks for the great recipe!
-
This recipe has way too much unnecessary sugar!! Is 1 1/2 cups of brown sugar correct? When I turned my cake out, I had about 1/4 c. of brown sugar left in the pan. I had already cut the amount of sugar in the cake batter to a 1/2 cup. Next time I will cut the brown sugar to 1/4 cup. That should be plenty.
see 33 more reviews
Tweaks
-
This recipe has a great texture to it. I was going for a "Pina Colada" upside down cake, so I substituted the milk for coconut milk and even added some to the butter/sugar mixture. Next time I'll try it with coconut cream so that the flavor stands out more. My only complaint is that since no pan size was specified, I used 9x13. The cake was way too "thin"; I'll use 9x11 next time. Thanks for a great recipe!
RECIPE SUBMITTED BY
diner524
Trinity, 48
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