Best 3 Old Fashioned Pineapple Upside Down Cake Recipes
Welcome to the world of pineapple upside-down cake, a classic dessert with a delightful combination of flavors that has stood the test of time. If you're looking to whip up a batch of this traditional treat, you've come to the right place. This article will guide you through the steps of creating the perfect pineapple upside-down cake, from selecting the best ingredients to achieving that golden-brown finish. Along the way, we'll explore variations on this classic recipe, offering tips on how to customize it to your liking. So, grab your apron and get ready to embark on a baking adventure that's sure to leave your taste buds dancing with joy.
Let's cook with our recipes!
OLD-FASHIONED PINEAPPLE UPSIDE-DOWN CAKE
Make and share this Old-Fashioned Pineapple Upside-Down Cake recipe from Food.com.
Provided by Chilicat
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Drain pineapple slices, reserving 2 tablespoons of the syrup. In a very heavy or iron, 10-inch skillet with.
- heat-resistant handle, melt butter over medium heat. Add brown sugar, stirring until sugar is melted. Remove from heat.
- Arrange 8 pineapple slices on sugar mixture, overlapping slices slightly around edge of pan. Put one slice in center. Fill centers with pecan halves. Halve three remaining pineapple slices. Arrange around inside edge of skillet. Put pecans in centers.
- Into medium bowl, sift flour with granulated sugar, baking powder and salt. Add shortening and milk. With electric mixer at high speed, beat 2 minutes, or until mixture is smooth. Add egg and reserved 2 tablespoons pineapple syrup; beat 2 minutes longer.
- Gently pour cake batter over pineapple in skillet, spreading evenly, being careful not to disarrange pineapple. On rack in center of oven, bake 40 to 45 minutes, or until golden in color and surface of cake springs back when it's gently pressed with fingertip.
- Let skillet stand on wire rack 5 minutes to cool just slightly. With rotary beater, beat cream until stiff. With small spatula, loosen cake from edge of skillet all around. Place serving platter over the cake, and turn upside down; shake gently; lift off skillet.
- Serve cake warm, with the whipped cream or ice cream. Note: The pineapple upside-down cake was traditionally baked in an iron skillet. If your skillet does not have an iron or heatproof handle, wrap handle in foil before placing in the oven.
Nutrition Facts : Calories 524.9, Fat 27.6, SaturatedFat 12.9, Cholesterol 84.6, Sodium 290.1, Carbohydrate 68.6, Fiber 1.5, Sugar 51.5, Protein 4.3
OLD FASHIONED PINEAPPLE UPSIDE DOWN CAKE
This recipe has been in my family for years. It is super easy and delicious. Great cake for summer but we eat it year round. It can be made in any kind of pan but it is best when made in an iron skillet. Enjoy!
Provided by Sheila McKay
Categories Cakes
Time 45m
Number Of Ingredients 10
Steps:
- 1. Assemble all ingredients and utensils. In a heavy cast iron skillet melt butter and add brown sugar and blend well. Arrange pineapple slices and cherries in the skillet on top of brown sugar and butter. In a large bowl mix remaining ingredients and pour over pineapple mixture in skillet. Bake at 350 degrees for 35 to 40 minutes. Let cool in skillet then turn upside down onto serving plate. Serve plain or with whipped cream or ice cream. Yummy!
OLD FASHIONED PINEAPPLE UPSIDE DOWN CAKE
This is an older recipe that makes a moist, buttery and delicious cake.
Provided by Elaine Bovender
Categories Cakes
Time 40m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees.
- 2. In a cast iron skillet or other oven-proof skillet, melt one stick of butter. Remove from heat and evenly sprinkle brown sugar. Spread pineapple slices over the brown sugar. This may not take the entire can. I usually have a couple of slices left over. Set aside.
- 3. Cream together softened butter, eggs, and sugar until light and fluffy. Add vanilla and mix well.
- 4. Add flour alternately with milk, beginning and ending with the flour. Mix this by hand, do not use a mixer at this point. Once flour and milk have been incorporated into the creamed mixture, use the mixer for just about 10 seconds.
- 5. Spoon batter over pineapples and smooth out with spatula. Bake for about 30 minutes. Remove from oven and loosen sides with a small knife. Remove cake by flipping the pan over onto a serving plate. HINT: I usually line a pizza pan with parchment paper and flip my pan over onto the pizza pan. When my cake is cooled, I carefully transfer it over to a serving plate. This reduces the chance that I'll miss the plate when flipping out of the pan.
- 6. Serve warm or at room temperature. Cover with plastic wrap and store in the refrigerator.
Tips:
- Use a well-seasoned cast iron skillet. This will help the cake to cook evenly and prevent it from sticking.
- Make sure the butter and sugar are creamed together until light and fluffy. This will help to incorporate air into the batter and make the cake light and tender.
- Don't overmix the batter. Overmixing will make the cake tough.
- Pour the batter over the pineapple rings and cherries in the skillet. Make sure the batter is evenly distributed.
- Bake the cake at 350 degrees Fahrenheit for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for a few minutes before inverting it onto a serving plate. This will help to prevent the cake from breaking.
- Serve the cake warm or at room temperature. It can be topped with whipped cream, ice cream, or a fruit sauce.
Conclusion:
Old-fashioned pineapple upside-down cake is a classic dessert that is easy to make and always a crowd-pleaser. With its sweet and tangy flavor, this cake is perfect for any occasion.
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