Pineapple Upside-down Cake Recipe

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Pineapple Upside-down Cake

Bobbie Wilcox

By
@Bobcat549

My maternal Grandmother's recipe.

I've made this with crushed,chunk, and tidbit pineapple pieces as well, (my favorite is the tidbits). When I do this, I space out the cherry halves evenly, or omit them. I've also sprinkled on dried cherries before the tidbits.

I omit the salt if I'm using salted butter. Margarine can be used instead.


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Comments:

Serves:

8

Prep:

15 Min

Cook:

45 Min

Ingredients

1/4 c
butter, cold
1 c
brown sugar, firmly packed
1 can(s)
20oz pinapple, drained and juice reseved
1 c
pecans, halved
5
maraschino cherries, drained and halved
3 Tbsp
butter, softened
1 c
sugar
2
eggs
1 c
flour
1 dash(es)
salt

Directions Step-By-Step

1
Preheat oven to 350 degrees. Butter (or spray with cooking spray) the sides of a 8-10 inch cast iron skillet.
2
Melt 1/4C. butter in skillet, over low heat. Pack brown sugar evenly into skillet. Add pineapple rings around the edge of the skillet and in the center.
3
Place cherry halves rounded side down in pineapple rings. Add pecan halves and spread out evenly in a single layer and press down on them to help "pack" into the skillet.
4
Cream together butter and sugar in a separate bowl with pastry blender until coarse crumbs are formed. Mix in eggs one at a time at low speed. Add flour mix at low speed. Add in 1/3C. reserved pineapple juice, add water if not enough juice.
5
Beat at medium speed until well mixed. Pour over ingredients in skillet.
6
Bake 35-45 minuets until golden brown on top and toothpick comes out clean. Immediately invert on to plate/platter of greater diameter than skillet used. Wait 5 minutes then remove skillet.

About this Recipe

Course/Dish: Cakes
Hashtag: #pineapple