Pineapple Upside Down Cake

Posted on: June 19th, 2013 by Kay Swatkowski

Pineapple Upside Down Cake was a summer dessert at grandmother’s house. I recall her making it in a cast iron skillet. The sweet smell of pineapple mixing with yellow cake filled the kitchen.

 Baking in a cast iron skillet was popular in the early 1900’s, especially yellow cakes with fruit and sugar on the bottom.  When the cake was done and flipped upside down onto a plate, the butter and sugar mixture would drizzle down the sides, coating the cake and keeping it moist.

Pineapple Upside Down Cake continued in popularity through the 50’s and was made in metal or glass cake pans.

This is a dessert I want to introduce to my fruit loving grandchildren. It is just as delicious and easier to make than ever.

Heat oven to 350.

Ingredients

1  extra moist cake mix, eggs and oil as directed on package but substitute pineapple juice for water

1/4 cup of melted butter

1 to 1/4 cups of brown sugar

2 – 20 ounce cans of pineapple rings

a jar of maraschino cherries

Melt 1/4 cup of butter and pour into a 9 by 13 glass pan.

Sprinkle the butter with 1 to 1/4 cups brown sugar.

Drain two 20 ounce cans of pineapple.  Reserve the liquid.

Place the rings from 1 and 1/2 cans of pineapple on the cake. You may overlap some.  One can doesn’t seem to be enough. So, use your judgement about how many slices you would like on your cake. If you overdo it, the cake might be too moist. If you don’t put on enough, you will miss the fun of having pineapple in every bite.

Place maraschnio cherries in the center of the pineapple rings and in between rings where there is space.

Prepare cake mix as directed – but using pineapple juice instead of water.

Pour the prepared cake mix over top of the pineapple slices.

Bake for 40 to 45 minutes or until top springs back when lightly touched.

Remove from the oven.

Run a knife along the edges to loosen any cake that may be sticking to the sides. Place a large cookie sheet over the pan.  Flip!

Leave the pan over the cake for 5 to 10 minutes so that the juices can run down the sides. The cake will drop from the pan and the pan will lift off easily.

This cake is great warm with a dollop of Cool Whip.




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One Response

  1. Lien says:

    Thanks for sharing your thoughts about American Grandma.
    Regards

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