Prep 20 mins
Cook 35 mins
My mom made the best pineapple upside down cake and unfortunately no one in the family has the recipe. I found this recipe on the internet somewhere, and its taste like my Mom's recipe. It is so yummy and no yellow cake mix. Note: This was edited from when it was first posted, I accidently added all the butter with the brown sugar for top coating.
- 1⁄2 cup butter (1 stick divided)
- 1 1⁄2 cups brown sugar
- 1 (20 ounce) can pineapple slices (save juice)
- 3 eggs
- 1 cup sugar
- 1⁄4 cup milk
- 1⁄4 cup pineapple juice (or can use 1/2 cup pineapple juice-omit milk)
- 1 teaspoon vanilla
- 1 1⁄2 cups flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- Use a 9 or 10 inch cast iron skillet or pan.
- Melt 1/4 cup of the butter over low heat in skillet, add brown sugar make sure evenly coats bottom.
- Take pan off of the heat, arrange pineapple slices on top of brown sugar.
- In a large bowl, cream other 1/4 cup of butter with the sugar. Add eggs, one at a time, mix until blended. Add juice, milk if using, and vanilla. Beat until sugar is well dissolved.
- Sift flour, baking powder and salt and mix with the egg mixture until well blended.
- Pour batter into the skillet/pan.
- Bake at 350 degrees for 35 minutes.
- Let cool for 10 minutes and then put plate over skillet/pan and flip over.
Absolutely delicious and really moist. I think cast iron is the best way to make these cakes -- they turn out so well. Will have to share with the neighbors or ration it out -- otherwise it will be gone in a flash.
Great, moist and flavorful. I love pineapple upside cake and this was no exception. I was a little worried because the batter filled the pan to the top, and I was afraid the batter was going to overflow while cooking, but it turned out great. I had to cook it for an additional 15 minutes to get the center cooked through. Thanks for another wonderful recipe, diner524. Made for ZWT5.
This recipe has a great texture to it. I was going for a "Pina Colada" upside down cake, so I substituted the milk for coconut milk and even added some to the butter/sugar mixture. Next time I'll try it with coconut cream so that the flavor stands out more. My only complaint is that since no pan size was specified, I used 9x13. The cake was way too "thin"; I'll use 9x11 next time. Thanks for a great recipe!