The pineapple upside down cake has been an old classic for as long as I can remember. It was always a hit. This cake is best eaten with coffee. You can always add ice cream or whipped cream, but my family likes it plain.
Ingredients needed for Pineapple Upside Down Cake:
1 (20 oz) pineapple juice for pineapple rings
all purpose flour
white granulated sugar
evaporated milk or regular milk
maraschino cherry for garnish
This pineapple upside down cake is made in a 10 inch iron skillet, but you can also make it in a 9×13 baking dish. We are keeping that tradition alive. A 9X13 dish works well too! If you have leftover pineapple juice, it’s best to pour it over the cake slices when serving.
If the pineapple rings feel too wet, dry them with a paper towel before adding them to the pan or plate. Same with cherries, reduce some of the moisture.
“Okay, once in a while I try a recipe and when I eat it I’m like, ‘Are you kidding me? Did I really make this?’ This is one such recipe! The texture, the flavor, the ease of making…it’s the best! I actually made 3 more for my neighbors. ”- Holly
“Great recipe, I’ve never baked this style of cake before but it worked. I didn’t have cherries so I used pecans.” – Charlotte
Skimmed milk tip: Skimmed milk can be used in many recipes in place of regular milk. You can either blend 1 part evaporated milk and 1 part water in your recipe or use it unblended for a creamier consistency. It’s convenient to have on hand when you run out of regular milk. After opening, refrigerate and use within 3-5 days. Suitable for use in baked goods, macaroni and cheese, mashed potatoes, soups, puddings and as a creamer for coffee and tea.
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pineapple upside down cake
This pineapple upside down cake is made in a cast iron skillet, but can also be made in a 9 x 13 baking dish.
Serving: 1 cake
Ingredients for topping
- Four tablespoon butter or 1/4 cup
- 1 cup brown sugar
- 1 20 oz can pineapple rings pineapple juice, drained (save juice)
- 2 cup all purpose flour
- 3 tea spoon baking powder
- 1/4 tea spoon salt
- 8 tablespoon butter or 1/2 cup or 1 stick Soften (use salted butter)
- 3/4 cup white granulated sugar
- 2 egg
- 1/2 cup evaporated milk
- 1 tea spoon vanilla extract
- 1/2 cup binapple juice
- maraschino cherry for garnish
Preheat oven to 350 degrees. Liberally spray a 10-inch cast iron skillet with cooking spray. Put the butter in a frying pan and melt it in the preheated oven. Remove skillet, sprinkle with brown sugar and arrange pineapple rings on top. Set aside or place on the stove while you make the cake batter.
Sift together flour, baking powder, and salt. set aside. Put cream butter, sugar and eggs in another bowl and blend. Add milk, vanilla, pineapple juice, cream butter, sugar and eggs to flour mixture and mix until all ingredients are moistened. Spread over the pineapple in a skillet.
Bake in preheated 350 degree oven on center shelf for 35-45 minutes until center test is complete. Remove from oven and let cool for 10-15 minutes. Serve on a plate or platter. Garnish with cherries.A large serving for 6-8 people
If you have leftover pineapple juice, it’s best to pour it over the cake slices when serving.
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