Like Mom's Pineapple Upside Down Cake

"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."
 
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photo by Anonymous photo by Anonymous
photo by Anonymous
photo by Anonymous photo by Anonymous
photo by MTLcook photo by MTLcook
photo by wannabedomesticgodd photo by wannabedomesticgodd
photo by daisygrl64 photo by daisygrl64
Ready In:
55mins
Ingredients:
11
Serves:
8-10
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ingredients

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directions

  • 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.

Questions & Replies

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  1. tara.buero
    Would this turn out ok if I use vegan butter? My daughter has dairy intolerance.
     
  2. Ruth K.
    can I use fresh pineapple
     
  3. djtom275
    Has anyone made this in a cupcake tin? I want to make them for my daughter's birthday in addition to her cake. If so, what would the bake time be?
     
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Reviews

  1. melissamachorro
    This cake was absolutely delicious! I used fresh pineapple and added maraschino cherries. I also substituted orange juice instead of pineapple juice since I was using fresh pineapple. Super moist! I read some of the other reviews and cut down the brown sugar to 2/3 cup and it was more than plenty! I baked it in a 8x8 glass pan and had to cook it for a total of 50 minutes. Came out perfect! Pineapple upside cake is my father-n-law’s favorite cake and he said it was the best one he has ever had! Thanks for the great recipe!
     
  2. DailyInspiration
    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.
     
  3. stephaniejcarmon
    I have made this recipe several times and it always turned out fantastic.
     
  4. Kimberly H.
    This recipe has way too much unnecessary sugar!! Is 1 1/2 cups of brown sugar correct? When I turned my cake out, I had about 1/4 c. of brown sugar left in the pan. I had already cut the amount of sugar in the cake batter to a 1/2 cup. Next time I will cut the brown sugar to 1/4 cup. That should be plenty.
     
  5. monica_sotoz
    Absolutely amazing cake!!! I even tried it with a round 8in deep cake form and it came out like a treacle pineapple cake. Ideal cake and delicious flavour!!
     
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Tweaks

  1. MTLcook
    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!
     

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