Pineapple Upside-Down Cake

Total Time
50mins
Prep 15 mins
Cook 35 mins

From Martha White's Southern Sampler, Ninety years of baking tradition. Old-fashioned goodness!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Melt butter in oven in a 10-inch cast-iron skillet.
  3. Stir brown sugar and 1 tablespoon reserved pineapple syrup into melted butter; spread evenly in pan.
  4. Arrange pineapple slices in bottom of pan.
  5. Place a cherry in center of each pineapple ring.
  6. Arrange pecans, rounded sides down, in and around pineapple; set aside.
  7. Pour remaining reserved pineapple syrup into measuring cup; add enought water to make 1/2 cup; pour into large mixing bowl.
  8. Add flour, sugar, oil, egg and vanilla.
  9. Beat with electric mixer on low speed for 2 minutes, or until well blended.
  10. Spoon batter over pineapple and pecans.
  11. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean.
  12. Cool in pan for 5 minutes.
  13. Turn out onto large serving plate.
  14. Serve warm topped with whipped cream, if desired.
  15. ***If you need more servings, you can double the recipe and bake in a 9 X 13 baking pan for 12 servings.
  16. Just adjust the baking time accordingly.
Most Helpful

5 5

I did this somewhat differently, but not enough to change the basic character of this excellent cake. I didn't use cherries or pecans, but added a light sprinkling of unsweetened flaked coconut. I had pineapple in juice, so I wound up reducing the juice slightly with a little added sugar and a splash of lemon, because the pineapple really wasn't tart. In the interests of overall reduced calories/saturated fat, I used Earth Balance buttery sticks for the butter in making the syrup for the pan, and used it again for the oil, but kept the 1/2 c measure even though I doubled the recipe. I did this with the sugar as well in the batter, but not the topping. The overall result, tender, moist, light crumb--pineapple shows through in appearance and taste, but it's not overly sweet. I found it quite easy to make. Oh, and for speed of combining, I melted my EB stick into the heated syrup reduction and added both to the flour mix, then stirred in the eggs. I didn't beat it a lot, but you could see it activate the baking powder. I spooned and spread the batter to cover. It's pretty too, even this simple.

5 5

I think this is the pineapple cake that I grew up enjoying and because I always wanted a piece with pineapple, I increased the amount of pineapple to 7 slices and only a few pecans on the outside edges. It does work very well with part sugar and part Splenda.

5 5

Yum! I cannot say enough good things about this delicious and beautiful cake. I wish I had a camera so that I could post a picture. I made this as directed except I had to use pineapple chunks instead of rings and walnuts instead of pecans because that's all I had. The cake was moist and absolutely delicious with a perfect caramel-pineapple top. I cannot believe that nobody has reviewed this previously. Make this. You will LOVE it!!!