Better Than Grandmas Old Fashioned Pineapple Upside Down Cake Recipes

OLD FASHIONED PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
• Sift together flour, baking powder, and salt.
• Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until medium-stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.
• Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.

GRANDMA'S PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a 9-inch cast iron skillet over medium heat. Stir in brown sugar; heat until bubbly. Remove from heat. Arrange pineapple rings and pecans on top.
• Sift flour, baking powder, and salt together in a bowl; repeat sifting twice more.
• Beat white sugar and eggs together in a bowl with an electric mixer until light and fluffy.
• Alternate folding flour mixture and pineapple juice into the egg mixture in 3 batches, beginning and ending with the flour mixture. Pour over pineapple slices.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 5 minutes. Invert carefully onto a serving platter.

GRANDMA'S SKILLET PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt 1 stick butter in the bottom of a cast iron skillet over medium heat, about 3 minutes. Remove from heat and sprinkle brown sugar evenly over butter. Add pineapple slices on top of sugar in 1 decorative layer with a cherry in the middle of each pineapple ring. Set aside.
• Sift flour, baking powder, and salt together in a bowl.
• Cream sugar and butter together in a bowl. Add eggs and mix. Add flour mixture and milk in an alternating fashion. Add vanilla extract and mix well. Pour mixture evenly over pineapples in the skillet.
• Bake in the preheated oven until cake is golden brown, about 40 minutes.
• Let cake cool in the skillet for 10 minutes before inverting onto a serving plate. Serve warm.

OLD-FASHIONED PINEAPPLE UPSIDE-DOWN CAKE

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.

GRANDMA'S PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Drain pineapple from can and reserve 2 tablespoons of the syrup.
• Melt the butter in a 10 inch cast iron skillet and stir in the brown sugar until well blended. Remove the skillet from the heat and arrange the pineapple slices on top of the sugar mixture. Put a cherry in the center of each slice.
• Combine flour and baking powder. In a mixing bowl beat together the shortening and granulated sugar. Beat in the egg, lemon juice and vanilla. Beat in flour mixture and milk until batter is smooth.
• Pour cake batter evenly over pineapple in skillet and bake at 350°F for about 40 minutes. Allow the cake to cool for about 5 minutes and then turn onto a serving plate.