Pineapple Upside-Down Cake

"From Martha White's Southern Sampler, Ninety years of baking tradition. Old-fashioned goodness!"
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
photo by mkambrose photo by mkambrose
photo by PaulaG photo by PaulaG
photo by PaulaG photo by PaulaG
Ready In:
50mins
Ingredients:
11
Yields:
1 cake
Serves:
6-8
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ingredients

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directions

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

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Reviews

  1. 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.
     
  2. 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.
     
  3. 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!!!
     
  4. Wonderful, moist cake! I reduced the sugar in the cake batter to 1/2 cup and it was plenty sweet enough. I used a 20 oz can of pineapple tidbits instead of the slices for more pineapple per square inch! The 100% pineapple juice (no added sugar) added a great flavor to the cake.
     
  5. This is the recipe that I've been searching for...it tastes just like my mom's. I cut the sugar just a bit and omitted the pecans. I can't thank you enough for posting this heavenly recipe and for bringing back cherished memories.
     
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Tweaks

  1. 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!!!
     

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