Community Pick
Pineapple Upside Down Cake
"A very old recipe....now that i have relocated it, will be making it soon. Try it out. Its good!"
photo by Oliver1010
- Ready In:
- 55mins
- Ingredients:
- 12
- Yields:
-
1 cake
- Serves:
- 8
ingredients
-
Topping
- 1⁄4 cup butter
- 1⁄2 cup brown sugar
- 8 canned pineapple slices, drained well
- 5 maraschino cherries, halves
-
Batter
- 1 1⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄3 cup shortening or 1/3 cup butter
- 2⁄3 cup sugar
- 1 egg
- 1 teaspoon vanilla essence
- 1⁄2 cup orange juice
directions
- Topping: Melt butter in a small skillet on direct heat.
- Add brown sugar and stir until well blended and bubbly.
- Pour into a 9" square baking dish, spreading to cover the bottom.
- (Alternately, microwave butter and brown sugar in a 9" square glass baking dish till well blended and bubbly).
- Arrange pineapple spears and maraschino cherry halves on top of the brown sugar in a sun-burst pattern.
- Chill in refrigerator while preparing batter.
- Batter: Sift together flour, salt and baking powder.
- Cream shortening/butter and sugar in a mixing bowl until light and fluffy.
- Add egg and vanilla and beat until smooth.
- At low speed, and in alternate additions, add in the flour and orange juice, beginning and ending with the flour mixture.
- Beat only until smooth.
- Remove cake pan from the refrigerator and spread batter over topping.
- Bake at 325 degrees for 40 minutes.
- Remove from oven, let stand for 5-10 minutes.
- Invert on a plate and serve warm.
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Reviews
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This cake was delish!! However I agree with some that no enough batter and cooking time was longer...I followed all the ingredients except for one...I added fresh squeezed lemon instead of orange juice. I'll have to double the batter next time as this cake will go very fast! -
I made this for our Easter dessert and it was a hit. To accomadate our large family, I doubled the recipe and baked the cake in a 12" x 9" pan at 325 for 50 min. It turned out great.
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Yummy! I made 1/2 of the recipe, replaced the OJ with pineapple juice, used half sugar and half Splenda and cooked it at 350 for 1 hour. The taste is great! Will make this again!!
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Made this for my mom's birthday because she loves pineapple upside down cake. Four of us devoured it in less than 10 minutes. She now asks for it all the time! -
Delicious! I'm not one of the world's champion bakers, but I managed to make a perfectly acceptable, even presentable cake. Like others, I used the pineapple juice I had at hand from draining the pineapple chunks (I've never even seen canned spears), instead of the orange juice. I also found that it took an extra 10 minutes to cook, but I was using a round pan because the square one was in use.
see 21 more reviews
Tweaks
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This recipe made a lovely, impressive cake. The only problem that I had was that it took longer to cook than the recipe called for -- about 25 minutes extra! This might be just my oven which is a tad tempermental but I highly reccommend testing the cake first rather than doing what I did and taking it out of the pan only to have to put it back in to finish cooking! Instead of the orange juice called for, I used the unsweetend pineapple juice from the can. I also used pineapple rings rather than spears because it was all I could find. The recipe doesn't say what to do with the cherries so I put them in the pan at the same time as the pineapple. Also, I used a round pan rather than a square one because it was all I had clean. -
Awesome cake! It was so moist and delicious! I (for the first time ever) substituted applesauce for the oil and I'm sure it tasted the exact same. I made this cake in 2 9" round pans, with the intention of giving the second one to my parents tomorrow. My two young boys DEVOURED one cake, by themselves!!! I did follow the directions to extra topping and I probably will just follow the recipe exactly next time because it was super sweet...but soo, sooo good! -
Beautiful cake! I doubled the recipe but made some healthful changes. I halved the amount of butter in the topping and used water as a replacement. I replaced the butter in the batter with applesauce. I also added some pecans to the topping amongst the pineapple pieces. I took other cooks' advice and replaced the orange juice with pineapple juice. My husband had no idea that I had made any changes at all and half the cake was gone when I got up this morning!
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Odd, I followed the instructions, but used pineapple juice instead of the orange others mentioned and stuck it all in a 9 inch circular cake pan...everything was really tasty, but I barely had any cake...it turned into an upside down pineapple tart! lol! Next time I'll probably make twice the batter :)
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My Family loved this recipe! The only thing I did differently was to use the pinapple juice instead of the orange juice. Very yummy!!
RECIPE SUBMITTED BY
Honeybeee
New Delhi
I live in New Delhi, India. I am a stay-at-home grandmom. I spend a fair amount of time on the net....and while surfing for a recipe ran into this site. After that; this is it....a one-stop station for every kind of recipe. I have no favourite cookbook but love collecting recipes from any source. I play a lot of scrabble (Any potential scrabblers out there?!) and hate cooking in summers. Temperatures run into the 40 degrees cent. range and our kitchens are not airconditioned!! I love travelling and, given a chance, would take a month long luxury cruise which touched exotic ports! Aaaahhh....pure bliss!!!!
