Pineapple Upside-Down Cake

12
Servings
40m
Prep Time
45-55m
Cook Time
1h 25m
Ready In


"Pineapple upside-down cake was my Mom's favorite cake (always made the usual way w/canned sliced pineapple rings) & I'm a bit surprised I've waited so long to embrace a recipe for it. Having found this recipe @ allrecipesdotcom, I can now assume I've been saving that honor for a truly special recipe my Mom would've loved even more. This recipe uses FRESH pineapple! For right now at least, I can only imagine how good this will be (Prep Time has been estimated, does not include cooling time & pls read both NOTES at the end of the Prep Steps). ENJOY!"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (120.8 g)
  • Calories 300.9
  • Total Fat - 14.3 g
  • Saturated Fat - 8.7 g
  • Cholesterol - 70.2 mg
  • Sodium - 240.8 mg
  • Total Carbohydrate - 40.8 g
  • Dietary Fiber - 1.1 g
  • Sugars - 27.2 g
  • Protein - 3.6 g
  • Calcium - 78.1 mg
  • Iron - 0.6 mg
  • Vitamin C - 19.7 mg
  • Thiamin - 0.1 mg

Step 1

Preheat the oven to 350F (175C). *(PLEASE READ NOTE #1 BELOW)*

Step 2

In a sml bowl, stir together the melted butter & brown sugar. Spread the mixture evenly in a well-buttered 9-in rd cake pan. Pat the pineapple VERY dry between several sheets of paper towel, arrange it evenly on top of the sugar mixture & set aside.

Step 3

Sift together flour, baking powder, salt & cinnamon.

Step 4

In a large mixing bowl, cream the softened butter w/the sugar until the mixture is light & fluffy. Add the eggs 1 at a time, beating well after ea addition. Add the milk & vanilla.

Step 5

Add the flour mixture in 3 parts alternating w/the milk (starting & ending w/the flour mixture. Beat well after ea addition. Spread the batter evenly into the prepared pan.

Step 6

Place the cake in the middle of the oven. Bake for 45-55 min or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 min. Run a thin knife around the edge & invert the cake onto a plate. Serve the cake warm or at room temp.

NOTE #1: I've made a fair # of these cakes in my life, but never w/o using parchment or waxed paper to line the pan & peel away when the cake is inverted


NOTE #2: This recipe was a bit hard-to-follow & organize to enter here. It had been reviewed 182 times & 2 points were freq made:


1) That the amt of butter combined w/the brown sugar could (or should) be reduced. Having now made this cake, I agreed w/the reviewers & adjusted the recipe accordingly.


2) That the cake was more flavorful on day 2. Many reviewers used canned pineapple rings vs fresh pineapple & I now understand that better as I did the same, mainly due to availability issues w/fresh pineapple.


NOTE #3: When I made this cake, I found myself w/o glace cherries for the center of the pineapple rings, so I subbed dried cranberries for them.


Tips & Variations


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