Does anyone know a good Pineapple upside down cake recipe?!
pineapple upside-down cake
Upside-down cakes made with fruit became popular in America only at the end of the nineteenth century, although they had a long history in Europe. The addition of pineapple, a New World food, most likely came about after 1903, the year a Hawaiian businessman named James Dole began marketing cans of the tropical fruit on the mainland. The modified dessert found particularly wide acceptance in the Midwest.
For the topping
1/2 stick (1/4 cup) unsalted butter, melted
2/3 cup firmly packed light brown sugar
3 cups 1-inch chunks fresh pineapple (about 1 pineapple)
For the cake
1 1/2 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 stick (1/2 cup) unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla
3/4 cup milk
whipped cream or vanilla ice cream as an accompaniment
Preparation
Make the topping:
In a small bowl stir together well the butter and the brown sugar and spread the mixture evenly in a well-buttered 9- by 2-inch round cake pan. Pat the pineapple very dry between several thicknesses of paper towel and arrange it evenly on the sugar mixture.
Make the cake:
Preheat the oven to 350°F. Into a bowl sift together the flour, the baking powder, the salt, and the cinnamon. In another bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Add the flour mixture alternately in batches with the milk, beginning and ending with the flour mixture and beating well after each addition. Pour the batter into the pan, spreading it evenly, and bake the cake in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes, run a thin knife around the edge, and invert the cake onto a plate.
Serve the cake warm or at room temperature with the whipped cream or the ice cream.
Answers: yes.. here's the recipe
pineapple upside-down cake
Upside-down cakes made with fruit became popular in America only at the end of the nineteenth century, although they had a long history in Europe. The addition of pineapple, a New World food, most likely came about after 1903, the year a Hawaiian businessman named James Dole began marketing cans of the tropical fruit on the mainland. The modified dessert found particularly wide acceptance in the Midwest.
For the topping
1/2 stick (1/4 cup) unsalted butter, melted
2/3 cup firmly packed light brown sugar
3 cups 1-inch chunks fresh pineapple (about 1 pineapple)
For the cake
1 1/2 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 stick (1/2 cup) unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla
3/4 cup milk
whipped cream or vanilla ice cream as an accompaniment
Preparation
Make the topping:
In a small bowl stir together well the butter and the brown sugar and spread the mixture evenly in a well-buttered 9- by 2-inch round cake pan. Pat the pineapple very dry between several thicknesses of paper towel and arrange it evenly on the sugar mixture.
Make the cake:
Preheat the oven to 350°F. Into a bowl sift together the flour, the baking powder, the salt, and the cinnamon. In another bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Add the flour mixture alternately in batches with the milk, beginning and ending with the flour mixture and beating well after each addition. Pour the batter into the pan, spreading it evenly, and bake the cake in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes, run a thin knife around the edge, and invert the cake onto a plate.
Serve the cake warm or at room temperature with the whipped cream or the ice cream.
i do this one my mom gave me the recipe years ago and i love it:
1 stick of margarine melted in the pan that the cake is being made on the stove... after melting turn off and remove from burner...
1 cup of brown sugar poured into melted margarine and spread evenly around to cover whole bottom of the pan.. u may need up to another 1/2 cup to make sure it covers evenly..
1 can of pineapple slices arranged in a circle to resemble a flower pattern to me it looks like it..
1 jar of maraschino cherries arranged inside the holes of the pineapple slices.
1 yellow cake mix made according to package directions, but instead of adding the water i use the pineapple juice from the canned pineapple slices to make it taste and smell like pineapples.. spread evenly over the pineapple cherry mixture and bake in a 350 degree oven for 30-40 minutes till golden on top..
remove from oven and let sit for 10-15 minutes and then turn the whole cake out on a pan and it will look so good and tasty... enjoy..