Best 4 Moms Pineapple Upside Down Cake Recipes
Indulge in the delightful flavors of Mom's Pineapple Upside-Down Cake, a classic dessert with a captivating presentation. This delectable cake features a tender, golden-brown sponge cake generously topped with a layer of juicy pineapple slices and luscious maraschino cherries, all caramelized to perfection. The irresistible union of sweet and tangy flavors creates a symphony of tastes that will tantalize your palate. This article presents two variations of this timeless recipe: the classic Pineapple Upside-Down Cake and a special Gluten-Free Pineapple Upside-Down Cake, catering to diverse dietary preferences. Both recipes offer step-by-step instructions, ensuring that bakers of all skill levels can recreate this iconic dessert in the comfort of their own kitchens.
Check out the recipes below so you can choose the best recipe for yourself!
LIKE MOM'S PINEAPPLE UPSIDE DOWN CAKE
My mom made the best pineapple upside down cake and unfortunately no one in the family has the recipe. I found this recipe on the internet somewhere, and its taste like my Mom's recipe. It is so yummy and no yellow cake mix. Note: This was edited from when it was first posted, I accidently added all the butter with the brown sugar for top coating.
Provided by diner524
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Use a 9 or 10 inch cast iron skillet or pan.
- Melt 1/4 cup of the butter over low heat in skillet, add brown sugar make sure evenly coats bottom.
- Take pan off of the heat, arrange pineapple slices on top of brown sugar.
- In a large bowl, cream other 1/4 cup of butter with the sugar. Add eggs, one at a time, mix until blended. Add juice, milk if using, and vanilla. Beat until sugar is well dissolved.
- Sift flour, baking powder and salt and mix with the egg mixture until well blended.
- Pour batter into the skillet/pan.
- Bake at 350 degrees for 35 minutes.
- Let cool for 10 minutes and then put plate over skillet/pan and flip over.
MOM'S PINEAPPLE UPSIDE DOWN CAKE
I loved this cake as a kid - super sweet and gooey - you might want to cut back the sugar!
Provided by Penny Burdge
Categories Cakes
Time 1h
Number Of Ingredients 14
Steps:
- 1. Drain the pineapple and save the juice. Turn the oven on to 350 degrees F. Put the butter in a 9" x 9" pan and slip it in the oven until it melts. Add the brown sugar, 2 tablespoons of pineapple juice and the pineapple chunks. Stir it all up.
- 2. Cream the Crisco with the sugar. Add the egg and vanilla extract and beat until fluffy.
- 3. Whisk together the flour, baking powder and salt. Add these dry ingredients alternately with the 1/2 c pineapple juice to the creamed mixture. Beat until smooth.
- 4. Pour batter over the pineapple in the baking dish. Bake at 350 degrees F for 40-45 minutes. When the cake is done, immediately invert it onto a serving plate. This cake is best served warm.
GRANDMA'S PINEAPPLE UPSIDE-DOWN CAKE
My gramma used to bake cakes and pies during the Depression and my grampa would sell them door-to-door and on the street corners to support them during that awful time. This is one of my favorites.
Provided by C. N.
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a 9-inch cast iron skillet over medium heat. Stir in brown sugar; heat until bubbly. Remove from heat. Arrange pineapple rings and pecans on top.
- Sift flour, baking powder, and salt together in a bowl; repeat sifting twice more.
- Beat white sugar and eggs together in a bowl with an electric mixer until light and fluffy.
- Alternate folding flour mixture and pineapple juice into the egg mixture in 3 batches, beginning and ending with the flour mixture. Pour over pineapple slices.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 5 minutes. Invert carefully onto a serving platter.
Nutrition Facts : Calories 319.3 calories, Carbohydrate 55.1 g, Cholesterol 66.8 mg, Fat 10.2 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 5.4 g, Sodium 214.9 mg, Sugar 41.5 g
PINEAPPLE UPSIDE DOWN CAKE (MOMS)
Oh boy when I think of this cake, I can picture my mom walking into our dinning room big smile on her face carrying this ! She loved this cake, top with some whipped cream.
Provided by Carol Junkins @CarolAJ
Categories Cakes
Number Of Ingredients 11
Steps:
- Cream the shortening and sugar. Beat egg yolk and add. Sift dry ingred. together and add alternately with pineapple juice. Add vanilla. Fold in egg white.
- Melt brown sugar and butter in cake pan (8" or 9") Place the pineapple rings or crushed pineapple over this and pour the cake batter over all. Bake 30-40 min. at 350 degree oven ( depending on which size pan your use)
- Top with cool whip or whipped cream. My mom put maraschino cherries in middle of the pineapple rings. When you turn out the cake pan it looks so pretty.
Tips:
- Use fresh pineapple. Fresh pineapple has a brighter flavor and more juice than canned pineapple. If you're using canned pineapple, be sure to drain it well before using.
- Brown the butter. Browning the butter adds a nutty, caramel flavor to the cake. To brown butter, melt it in a saucepan over medium heat. Cook, stirring constantly, until the butter turns a light brown color and smells nutty. Remove from heat and set aside to cool.
- Use a bundt pan. A bundt pan creates a beautiful, fluted cake. If you don't have a bundt pan, you can use a 9-inch round cake pan. Just be sure to adjust the baking time accordingly.
- Let the cake cool before inverting it. This will help prevent the cake from breaking. Let the cake cool for at least 15 minutes before inverting it onto a serving plate.
Conclusion:
Pineapple upside-down cake is a classic dessert that is perfect for any occasion. It's easy to make and always a crowd-pleaser. With its moist cake, caramelized pineapple, and sweet glaze, this cake is sure to be a hit.
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