I've now made this recipe on three occasions and have been very pleased with the results each time. I do put a circle of parchment paper on the bottom of the pan, and each time the cake falls onto the plate without breaking up. I added a tsp. of vanilla as someone else suggested, and used a quarter cup of juice to go with a half cup of milk. The first cake I made using pineapple, second occasion with blueberries, and now have one cooling made with apples. I used a fairly large iron skillet, and it turns out just the right size cake I was looking for. A big thanks for posting the recipe Angelfan....
I made it in a regular baking pan, and it was fabulous. I think next time I will pour some of the pineapple juice into the batter to give it more of a pineapple flavor though.
Oh My! My Mother used to make her cake the same way in an iron skillet! But I did not have her recipe. So glad I found this one. Thanks for your kind words! PEACE RHONDA : )
I used plums and raspberries & subbed half the milk with yogurt - This is a great cake!!!
This was great, Angelfan, just like my Grandmother ised to make! as Amylu and I have always had problems with the caramel sticking to my pans (either with a banana upside down cake or the traditional pineapple upside down cake. So this time I tried something different. I sprayed the bottom of the skillet with a butter-flavored spray and then cut a circle out of parchment paper to fit the bottom of the skillet. Then proceeded like the recipe called for. Melted the butter on the parchment paper and coated it with the brown sugar; then placed the pineapple, cherries and the dough in the pan. Baked for the required time and viola! beautiful cake like I remember! Problem - DON'T place the cake on a regular dinner plate! The plates are concave (or convex?) and will cause the middle of the cake to drop. Still beautiful and delicious!
This was an awesome recipe. This was my first attempt at a pineapple upside down cake and it turned out great. I did make a few changes. I only had a 13" Cast Iron skillet so I ended up having to double the cake part of the recipe. I only had to use the butter, brown sugar, and pineapple once though. I did not have sliced pineapple so I used 1 can of crushed, turned out great. I did not have any cherries,so none used. Even though I had to double the cake recipe, it still only took 40-45 minutes to bake. I also did sub some pineapple juice for some of the milk. The nice thing about the cast iron is that the cake flipped right out of the skillet. Beautiful. I will make this again for sure.
I am so glad I found this recipe. My grandmother use to make it for my dad all the time and thats was almost 30 years ago, but she never left a recipe. Well when I made this and brang it out he couldn't wait to try it and when he did I swear I saw tears in his eye's. It was just how his mom made it. Thanks So Much for making my dad feel young again.
I just realized that I've always been in such a hurry to make this cake that I forgot to review it! LOL!!! This is the classic pineapple upside down cake, full of yumminess. I add a teaspoon of vanilla for depth of flavor, and this time I used 1/2c homemade kefir & 1/4c pineapple juice instead of milk, and 1/2 teaspoon baking soda instead of baking powder. VERY moist & delicious!!!<br/><br/>It just isn't the same without the marachino cherries--how I wish someone would find nutritional use for them instead of empty calories flavor! Do lightly butter the bottom of the pan, then line it with parchment paper before melting the butter in the pan--it pops out perfectly!<br/><br/>Update: I had 1/2 can of crushed pineapple to use up, so made 1/2 the recipe in my smaller cast iron skillet. I used a whole egg and reduced the liquid by 1/8 cup, using just the pineapple juice. I used virgin coconut oil as the shortening, and sprinkled chopped toasted pecans on the butter/sugar before adding the pineapple. A completely different taste, very light and delicious!
This cake was awesome! I grew up in a home where Pineapple Upside-Down Cake was made at least once a month, and this cake tasted just like my mom's! I omitted the cherries as I didn't have any, and followed Mizsuzee's idea of adding 1/4 cup of pineapple juice to the batter and knocking the milk down to 1/2 a cup. The cake was super moist, and tasted just wonderful! I think next time I'll double the brown sugar/butter topping though.
Not only did I love this cake, so did my DH and our neighbors raved over it too!!! I omitted the cherries (didnt have any) and changed the 3/4 cup milk to 1/2 cup milk and added 1/4 cup of the pineapple juice to the batter. Simple and delicious! Will definitely make this again!! Thank you!