"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Perfect Pineapple Upside-Down Cake Recipe

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This recipe for Perfect Pineapple Upside-Down Cake, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ashley Shaw
Added: Tuesday, October 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Topping:

1 cups firmly packed brown sugar
cup butter
1 cans pineapple slices
2 tablespoons Karo syrup
Maraschino cherries
cup pineapple juice


Cake:

2 cups all-purpose flour
cup cake flour
2 tablespoons cake flour
1 teaspoon baking powder
1 teaspoon salt
2 cups sugar
1 boxes vanilla instant pudding mix
1 cups butter
5 eggs
1 cup sour cream
cup buttermilk
1 teaspoon vanilla

Directions:
Directions:
TO MAKE TOPPING: Melt butter in pan and add brown sugar, add pineapple juice, and Karo. Stir constantly while bubbles form and continue to heat for about 5 minutes. Pour into greased cake pan and arrange pineapple slices and cherries. Add crushed pineapples in between spaces.
TO MAKE CAKE: Combine all dry ingredients and stir with wooden spoon. Melt butter and pour into flour mix. Beat eggs and add to mix, then add sour cream, buttermilk, and vanilla. Mix for 3 minutes. Pour over pineapple slices and bake for 1 hour at 375 (or until knife comes out clean from the center).

 

 

 

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