Old Fashioned Pineapple Upside Down Cake Recipes

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GRANDMA'S PINEAPPLE UPSIDE-DOWN CAKE



Grandma's Pineapple Upside-Down Cake image

My gramma used to bake cakes and pies during the Depression and my grampa would sell them door-to-door and on the street corners to support them during that awful time. This is one of my favorites.

Provided by C. N.

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 45m

Yield 8

Number Of Ingredients 10

⅓ cup butter
½ cup brown sugar, packed
8 pineapple rings
8 pecan halves
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
⅔ cup white sugar
2 eggs
¼ cup pineapple juice

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.

Nutrition Facts : Calories 319.3 calories, Carbohydrate 55.1 g, Cholesterol 66.8 mg, Fat 10.2 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 5.4 g, Sodium 214.9 mg, Sugar 41.5 g

OLD FASHIONED PINEAPPLE UPSIDE-DOWN CAKE



Old Fashioned Pineapple Upside-Down Cake image

This old-fashioned cake recipe delivers a really good take on the dessert classic: pineapple upside-down cake.

Provided by Cathy

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 11

4 eggs
½ cup butter
1 cup packed light brown sugar
1 (20 ounce) can sliced pineapple
10 maraschino cherries, halved
1 cup sifted cake flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup white sugar
1 tablespoon butter, melted
1 teaspoon almond extract

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.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 55 g, Cholesterol 84.9 mg, Fat 10.4 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 6 g, Sodium 183.1 mg, Sugar 43 g

OLD FASHIONED PINEAPPLE UPSIDE DOWN CAKE



Old Fashioned Pineapple Upside Down Cake image

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

1/2 c butter, melted
1 c brown sugar
1 small can of sliced pineapple
10 maraschino cherries
3 eggs, beaten
1 c sugar
1 c sifted all purpose flour
1 tsp baking powder
1/4 tsp salt
5 Tbsp pineapple juice

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!

PINEAPPLE UPSIDE-DOWN CAKE FROM SCRATCH



Pineapple Upside-Down Cake from Scratch image

This is an old-fashioned upside-down cake recipe from my German grandmother from scratch. She used this same cake batter for many different fruits as an alternative to pineapple. She often used fresh Italian prunes or pitted fresh cherries. My grandparents owned a bakery and this cake was very popular in the 1950s and 1960s. Serve warm or at room temperature with whipped cream.

Provided by BakerGal

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h10m

Yield 10

Number Of Ingredients 14

½ cup brown sugar
¼ cup unsalted butter, melted
3 (1/2 inch thick) slices fresh pineapple, quartered
12 frozen cranberries
⅔ cup white sugar
½ cup unsalted butter, softened
2 large eggs
1 ½ teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon ground cinnamon
¼ teaspoon salt
1 ½ cups unbleached all-purpose flour
¾ cup milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch diameter, 2 1/2-inch tall round cake pan.
  • Stir brown sugar and melted butter together in a bowl. Spread evenly over the bottom of the prepared cake pan. Place pieces of pineapple on top of brown sugar mixture and around the outer edge of the pan, all facing the same way. Place 2 pieces in the center. Place a cranberry between each pineapple piece.
  • Beat white sugar and softened butter together using an electric mixer in a bowl until light and fluffy. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Pour in baking powder, vanilla extract, almond extract, cinnamon, and salt. Mix well.
  • Add 1/2 cup flour and 1/4 cup milk to batter at a time, mixing well after each batch until thoroughly blended.
  • Pour batter over pineapple slices, making sure batter gets between them. Spread and smooth batter using an offset spatula.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
  • Remove cake from the oven and let cool on a wire rack for 15 to 20 minutes. Run a knife around the edges of the cake to loosen. Place a plate over the cake pan and quickly invert, waiting a few seconds for it to fall if it doesn't immediately separate from the pan.

Nutrition Facts : Calories 319.3 calories, Carbohydrate 42.2 g, Cholesterol 75.3 mg, Fat 15.4 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 9.3 g, Sodium 158.4 mg, Sugar 26.8 g

OLD-FASHIONED PINEAPPLE UPSIDE-DOWN CAKE



Old-Fashioned Pineapple Upside-Down Cake image

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

3 (8 1/4 ounce) cans pineapple slices in syrup (12 slices)
1/4 cup butter
2/3 cup light brown sugar, packed
1/3 cup pecan halves
1 cup unsifted all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
1/2 cup milk
1 egg
1 cup heavy cream, chilled (or 1 pint vanilla ice cream)

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

PINEAPPLE UPSIDE-DOWN CAKE



Pineapple upside-down cake image

This retro pineapple upside-down cake makes a fun centrepiece for afternoon tea and brings back many childhood memories

Provided by Sara Buenfeld

Categories     Afternoon tea, Snack, Treat

Time 55m

Number Of Ingredients 10

50g softened butter
50g light soft brown sugar
7 pineapple rings in syrup, drained and syrup reserved
7 glacé cherries
100g softened butter
100g golden caster sugar
100g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
2 eggs

Steps:

  • Heat oven to 180C/160C fan/gas 4.
  • For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
  • Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
  • Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

Nutrition Facts : Calories 407 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.87 milligram of sodium

OLD FASHIONED UPSIDE-DOWN CAKE



Old Fashioned Upside-Down Cake image

A traditional pineapple upside-down cake cooked in a cast-iron skillet. I guess you could use a regular cake pan as well. I found in an article on "skillet" recipes years ago--sounded strange, but it is very good.

Provided by SharleneW

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

2/3 cup butter
2/3 cup firmly packed brown sugar
1 (16 ounce) can sliced pineapple
8 maraschino cherries
1 1/2 cups sifted cake flour
1 3/4 teaspoons baking powder
3/4 teaspoon salt
2 eggs, separated
3/4 cup granulated sugar
1 teaspoon lemon, zest of, freshly grated
1 teaspoon lemon juice
1 teaspoon vanilla
1/2 cup sour cream

Steps:

  • Melt 1/3 cup of the butter in a 10-inch cast-iron skillet; stir in brown sugar until well blended.
  • Drain pineapple, reserving 2 tablespoons of the syrup.
  • Arrange pineapple slices close together in butter-sugar mixture.
  • Center each slice with a cherry.
  • Sift flour, baking powder and salt onto waxed paper.
  • Beat egg whites until foamy in medium bowl.
  • Beat in 1/4 cup of the granulated sugar a tablespoon at a time until meringue stands in soft peaks.
  • With same beater, beat remaining 1/3 cup butter with remaining 1/2 cup sugar until fluffy.
  • Beat in egg yolks, lemon rind, lemon juice and vanilla.
  • Blend flour mixture into creamed mixture alternately with sour cream and the 2 tablespoons reserved pineapple syrup.
  • Fold meringue until no streaks of white remain.
  • Pour over pineapple in skillet.
  • Bake in a 350° oven for 35 minutes or until center springs back when lightly touched with fingertip.
  • Cool cake in skillet on wire rack for 10 minutes; then invert over serving plate.
  • Allow skillet to remain over a cake a minute for syrup to drain from pan.
  • Serve warm or cold.

OLD FASHIONED UPSIDE DOWN PINEAPPLE CAKE



Old Fashioned Upside Down Pineapple Cake image

a classic of all times :) So many ways to serves this wonderful classic cake, you can drizzle some pure Maple Syrup over the cake pieces, or a good spoonful of pure vanilla ice cream :) or even both :D

Provided by Nicole P. @froggeh

Categories     Cakes

Number Of Ingredients 11

4 - eggs
1/2 cup(s) butter
1 cup(s) packed light brown sugar
1 can(s) 20oz can sliced pineapple, drained
12 - cherries (optional) i dont like cherries so i don't put any lol
1 cup(s) flour
1 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1 cup(s) white sugar
1 tablespoon(s) butter, melted
1/2 teaspoon(s) almond extract (optional) (i prefer vanilla)

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 or margarine over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of pan. 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 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 pan.
  • Bake for 30 to 35 minutes, or until surface springs back when gently pressed with fingertip. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate

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Top Asked Questions

How do you make a pineapple upside down cake?
This pineapple upside down cake is made in an iron skillet but you could make it in a 9 x 13 baking dish. This cake is wonderful served with coffee. Preheat oven to 350 degrees. Spray a 10 inch iron skillet generously with cooking spray.
How to cook pineapple slices in the oven?
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.
How to cook pineapple and pineapple syrup?
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.
How long to bake a pineapple cake?
Pour batter over pineapple in pan and spread evenly. Bake in preheated oven 350F. 50-55 minutes or until cake test done in center with a toothpick. Remove from oven and let sit 10 minutes in pan. Invert and turn cake out upside down onto cake plate.

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