Pineapple Upside-Down Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Bottom to Top Layer
1/2 stick butter (1/4 cup)
1/2 cup light brown sugar
1 can crushed pineapple in its own juice (or tidbits, chunks) drain and save juice for cake layer
Cake Layer
1/3 cup soft butter
1/2 cup sugar
1 1/4 cup plain flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup juice from the pineapple
1 egg
1 tsp. grated lemon rind
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Directions: |
Directions:Bottom to Top:
In heavy skillet or cake pan, melt butter and brown sugar together until very bubbly and the brown sugar begins to brown even more. This is a very delicate operation, so be careful to stir constantly and to not let it burn. If it cooks too long, the whole mess will solidify into dark brown concrete. distribute crushed pineapple over the brown sugar layer, which you should already have been sure was spread evenly over the pan.
Cake:
Sift dry ingredients, including sugar, over butter.
Beat several minutes until mixture looks like coarse meal. This may take about 10 minutes and should not be rushed. Even blending of all ingredients is essential to having the correct texture of cake.
Add pineapple juice, egg, and grated lemon rind and beat until well blended.
Pour over pineapple/brown sugar mixture in skillet and spread evenly. This is a very small amount of batter, and I usually spoon the batter in very small portions in order to completely cover the layer of good stuff in the pan.
Bake at 350° for 30-35 minutes.
Let stand a few minutes, then turn out upside-down onto serving place. Great with whipped cream that is not real stiff, but kind of flows over the top. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: Mom has this recipe in her little book, but it is not her recipe. It is my recipe. Or, actually, it is a recipe belonging to and copyrighted by Better Homes and Gardens. I received their cookbook as a wedding gift in 1966, and this is one of the recipes that I tried and liked so much that Mom later borrowed it from me. Usually I always had to call Mom and find out how to make good stuff that I remembered her making but did not know how to tackle on my own. I called her many Christmases asking, yet again, for the directions on making Nut Roll. I think she did not have a bona fide recipe for Pineapple Upside-Down Cake, though, and I was unable to interpret her generalized directions enough to cook from them. I tried this, liked it, and kept on making it for myself and company. It was always a success. When Mom and Dad moved to Hattiesburg, I served this to them once, and they both really liked it. Mom then asked ME how to make something that previously she had made. This was such a rare occurrence that I never got over it and remember every time I make this.
The version of the recipe which Mom copied into her book contains ingredients and directions only for the cake part. The topping (or bottoming as it is in actuality) is one of those “pinch and pour” arrangements which I attempted to recreate here in words, knowing how far they fall short of taste, feel, and sight for determining the ideal formula.
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