Pineapple Upside Down Cake Recipe is a simple pineapple cake recipe topped with pineapple slices, maraschino cherries and brown sugar to form a caramel glaze.
This recipe was popular in the 1960's when I acquired it. It is often requested now after so many years.
Make this cake ahead of time, cool thoroughly and chill in the refrigerator.
You may serve this cake at room temperature or heat it and it serve to guests at a moments notice for tea time or brunch.
Wrap cold slices in plastic wrap and pack in a lunch box for a welcomed dessert for a special person.
The No. 2 recipe listed below is the one I use when I want a cake that is a little larger so I can get more pineapple slices on it.
This version is a little sweeter and is excellent served cold with vanilla or chocolate ice cream.
This is the recipe I used to make the cake in the image above.
1 stick butter, divided
1/2 cup light brown sugar
4 slices pineapple
Melt 1/2 stick butter in 8 inch iron skillet. Stir in brown sugar until mixed well.
Remove from heat and top with pineapple slices. Strategically place cherries on top to decorate. Set aside.
l/2 stick butter (from divided butter above)
3/4 cups white sugar
1 teaspoon vanilla flavoring
1 1/3 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
whipped cream (optional)
In a mixing bowl, cream remaining butter and white sugar together. Add egg and cream until light and fluffy. Stir in vanilla.
Sift together flour, baking powder, and salt. Add flour and milk to batter and beat on medium speed of mixer for 1 minute. Pour batter over mixture in skillet and bake in a preheated oven 350 F. until light brown and done in center when probed with a knife.
Remove from oven, let set 5 minutes. Loosen around edges, invert pan and let cake slide out.
Serve topped with whipped cream if preferred. It is very pretty decorated with additional whole, halved, or chopped maraschino cherries.
I like to sprinkle the whipped cream with a few chopped cherries and a tiny amount of maraschino cherry juice.
1/4 cup butter (1/2 stick butter)
1 cup brown sugar
6 slices pineapple (need 15.5 oz. can pineapple slices packed in natural juice. Reserve juice)
6 Maraschino cherries
Melt butter in bottom of 9" round or 9" square baking pan. (I use a 9 1/2" Springform Pan). Sprinkle on brown sugar. Arrange pineapple slices over brown sugar. Place one cherry in center of each pineapple slice. Set aside. Prepare batter.
1 stick butter (1/2 cup)
1 cup sugar
1 teaspoon vanilla extract
2 cups sifted cake flour(
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup pineapple juice
Cream butter on high speed. Gradually, add sugar and continue creaming until light and fluffy. Add eggs beating well after each addition. Stir in vanilla.
Sift together cake flour, baking powder and salt. By hand fold into batter alternately with pineapple juice until all is incorporated.
Beat batter on medium speed for 30 seconds. Scrape down sides and beat another 30 seconds.
Pour batter over pineapple in pan and spread evenly. Bake in preheated oven 350F. 50-55 minutes or until cake test done in center with a toothpick.
Remove from oven and let sit 10 minutes in pan. Invert and turn cake out upside down onto cake plate.
Tip: If baking in a Springform pan, check it for leakage before using. Lock the bottom of pan in and fill it with water. If it leaks, line the bottom and sides with parchment paper before melting the butter.
You will probably have rough edges around the finished cake if you line it with the paper. Spread sides with whipped cream to hide the rough edges, if you prefer.
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