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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pineapple Upside Down Cake Recipe

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This recipe for Pineapple Upside Down Cake is from Living to Eat!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 tbsp butter or margarine
Brown sugar
1 - 20 oz can crushed pineapple
Maraschino cherries
2 eggs
1 c sugar
1 c flour
2 tsp baking powder
1/2 c hot milk
1 tsp vanilla
Directions:
Directions:
Preheat oven to 350º. In a 10 to 12 inch cast iron skillet, slowly melt butter on top of stove. Once melted, add enough brown sugar so that it becomes a slushy consistency. You do not want it too dry. Pour crushed pineapple, with juice, over brown sugar mixture. Dot with maraschino cherries. For cake batter: In a separate bowl, sift together sugar, flour and baking powder. In a mixing bowl, beat eggs until frothy. Add dry ingredients and when thickened, add hot milk. Mix well and add vanilla and mix in. Pour batter over pineapple mixture. Batter will be runny. Bake for 30 to 40 minutes or until done. Remove from oven and while cake is still warm, invert onto serving plate leaving skillet in place for a minute or two so that the brown sugar/pineapple mixture will release from skillet.
Personal Notes:
Personal Notes:
Mom made the best pineapple upside down cakes. Was it because she baked them in a cast iron skillet? Probably... And because everything was always made with love.

 

 

 

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