Pineapple Upside-Down Cake
June 06, 2016
"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!"
- 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
Preheat the oven to 350F (175C). *(PLEASE READ NOTE #1 BELOW)*
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.
Sift together flour, baking powder, salt & cinnamon.
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.
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.
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
- No special items are required