Modern Pineapple Upside Down Cake Pineapple Upside
Down Cake 1925
Modern Pineapple Upside Down Cake
1/4 cup Butter or Margarine
2/2 cup Brown Sugar, packed 1 can 8-1/2oz., Pineapple
Slices, drained & cut in halves Maraschino Cherries Pecan
Halves 1 pkg. Yellow Cake Mix
Heat oven to 350 degrees. Melt butter over low heating 9"
layer pan. Sprinkle brown sugar evenly over butter. Arrange
pineapple halves and cherries to form a nice design on top
of brown sugar. Place pecans where they will fit into
design. Prepare cake mix according to package directions.
Pour half of batter evenly over fruit. Bake 35 to 45 minutes
or until toothpick inserted in center of cake comes out
clean. Invert cake immediately by placing plate over top of
cake pan, flip holding tight so plate is on bottom. Tap
bottom of cake pan all over and lift pan gently off cake. If
some of topping is left in pan, gently with a table knife,
replace topping onto cake where it's missing. Now you have
half the cake batter left. You could just bake the layer,
cool and freeze for later use or you could make a second
pineapple upside down cake, or make a few cupcakes. The
cupcakes would take 15 to 18 minutes to bake.
Pineapple Upside Down Cake 1925
(I do not know where I came by this recipe) (1925 winner of
the Hawaiian Pineapple Company Recipe Contest)
1 large can of either Crushed or Sliced Hawaiian Pineapple 2
cups Flour 2 tsp. Baking Powder
3/2 tsp. Salt
4/2 cup Butter 1 cup Sugar 2 Eggs
5/2 cup Milk 1 tsp. Vanilla 2 Tbsp. Butter 1 cup Brown Sugar
Drain juice from pineapple by placing in colander and
letting it sit for awhile. Gently press down on fruit with
the back of large spoon to release additional juice. Sift 2
cups flour. Sift again with 2 tsp. baking powder and 1/2
tsp. salt. Cream 1/2 cup of butter, gradually add 1 cup of
sugar; cream well. Beat egg yolks and egg whites separately.
Add yolks to creamed mixture; mix well, then add flour and
1/2 cup milk alternately, mixing well. Fold the 2 beaten egg
whites and 1 tsp. vanilla. Melt 2 Tbsp. butter in large
frying pan. Spread 1 cup of brown sugar over pan. Add
pineapple, (if slices are used, place slices closely
together on the sugar); Pour cake batter over fruit. Bake 45
minutes in a350 degree oven. When cake tests done with
toothpick stuck in center, immediately place a plate that
covers entire pan, over pan. Invert pan, gently tap bottom
of pan to loosen any topping left in pan. If some is left,
take a table knife and gently place topping on cake where it
is missing.
What they fail to tell you is what size pan to bake the cake
in. I use a 10" cast Iron Skillet. I also add Maraschino
Cherries and Pecan Halves with the pineapple.
BonApetite PattyG from Mo.
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