Tuesday, April 4, 2017

Pineapple Upside Down Cake

This is a traditional Easter recipe from my mother's collection.  I like my mom's recipe but I tweaked it slightly in order to omit the shortening and add a little more pineapple tang.  The original recipe is below and my modifications are in the parentheses.  Enjoy this old fashioned favorite!

Pineapple Upside Down Cake


1/4 cup butter
5 canned pineapple slices, drained and halved
1 cup white sugar
1/2 cup shortening (sub coconut oil)
1 teaspoon vanilla
1 1/2 teaspoons baking powder
2/3 cup brown sugar
9 maraschino cherries, drained (optional)
1/2 teaspoon salt
2 eggs
2 cups flour
1/2 cup milk (sub pineapple juice from can)

Melt butter in 9-inch round cake pan.  Brush sides with butter.  Add brown sugar to butter.  Place over low heat on stove and stir until blended and remove from heat.  Arrange pineapple halves in a pinwheel pattern on top of sugar mixture.  Place cherries in center of pineapple slices.  In a bowl, cream white sugar, salt and shortening (or coconut oil).  Beat in eggs one at a time until fluffy.  Add vanilla.  Mix together flour and baking powder.  Add alternately with milk (or pineapple juice) to creamed mixture. Pour batter over pineapples.  Bake 1 hour at 350 degrees.  Turn onto a serving plate immediately.  Serve with with whipped cream.

Here's the cake I made for Easter without maraschino cherries.  Also, I made it square because my round pan was packed due to us moving!  I'm always ready to improvise.  

You might also like:
Deviled Chicks
Spinach Bread
Lemon Blueberry Cake

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