pineapple upside-down cake

(1)
Recipe by
Bobbie Wilcox
Socorro, NM

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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(1)
yield 8 serving(s)
prep time 15 Min
cook time 45 Min

Ingredients For pineapple upside-down cake

  • 1/4 c
    butter, cold
  • 1 c
    brown sugar, firmly packed
  • 1 can
    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
    salt

How To Make pineapple upside-down cake

  • 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.

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