Pineapple Upside Down Cake

This cake is a classic. It's a simple cake to make and a crowd pleaser. I find it hard not to smile at the sight of sunny pineapples studded with the unnaturally red maraschino cherries. For recipes like this, I consult my library of vintage cookbooks. After reading every version of the recipe I'm searching for, I compile my own concoction based on what I've found.

This is not a fussy cake and requires no special skills to prepare. For many, it conjures up fond memories of childhood. For others, it's just a delightfully cheerful retro dessert, all dressed up for dinner. So the next time you're invited to a socially distant outdoor supper, break out a can  of pineapple rings and start baking! 

Anyone who knows me knows my love of vintage cookbooks. I have too many to count.

Old school ingredients for an old school dessert.



Don't forget the pecans!

I like baking this cake in  my vintage PYREX baking dish, but any round cake pan will do.

Be sure to let the cake rest for 20 minutes before inverting on to a plate.

Pineapple Upside Down Cake

Ingredients:

topping:

1/4 butter

1/2c brown sugar

1 can- pineapples rings, packed in pineapple juice (not syrup!)

1 jar-maraschino cherries

cake:

1/2 c butter-room temperature

3/4 c sugar

2 eggs-room temperature 

1 tsp vanilla

1 1/2c all-purpose flour

1 1/2 tsp baking powder

pinch of salt

1/2c milk

 

Directions:

Preheat your oven to 350 degrees

Make the topping:

1. Remove pineapple rings from the can and arrange in one layer on paper towels. Top with another paper towel and pat dry. Repeat with maraschino cherries. I typically need about 6 of each, but the number may vary with your pan. Set aside a handful of pecan halves.

2. Spray an 8" or 9" cake pan with non stick spray. Melt 1/4c of butter and pour into the cake pan. Sprinkle 1/2c brown evenly over the melted butter. 

3. Arrange the pineapple slices snugly on the sugar. Place a cherry in the center of each ring. 

Place a pecan in between the pineapple slices, filling all the open spaces.

Make the cake batter:

1. In a large mixing bowl, beat 1/2c of butter with 3/4c of sugar for about 5 minutes or until the batter thickens and is a pale yellow.

2. Add the eggs, vanilla and salt until well mixed.

3. In another bowl, whisk together flour, baking powder and salt.

4. Alternately add flour mixture and milk until well mixed.

5. Pour into the cake pan over the pineapple slices.

6. Bake for 35-40 minutes or until a cake tester comes out clean after piercing the center of the cake.

7. Remove the cake from the oven and set on a rack to cool. Run a knife around the perimeter of the cake and let it rest for 20 minutes. 

8. Flip the cake on to a plate and enjoy!