This Pineapple Upside Down Cake recipe has been my default dessert for over 20 years now. If I was invited to a house party or any such gathering, I brought a Pineapple Upside-down Cake. I first happened upon the recipe in a magazine when I was a teenager. I was charmed by the used of crushed pineapples instead of the usual slices and after making the cake for the first time I fell in love. The rich syrupy confection that the combination of crushed pineapples and brown sugar creates soaks the entire cake to make a dense, extra moist, pineapply dream.
The original recipe is long forgotten and I never bothered to write a recipe of my own until one cold January afternoon in 2009 when I decided to enter the Pennsylvania Farm Show’s Pineapple Upside Down Cake recipe contest. As the cake baked for the contest I sat down and typed up the recipe below. Finally deciding to enter the contest 90 minutes before the deadline, and earning a prize ribbon made me realize that maybe I really do have a knack for ‘this food thing’ Even more gratifying was the fact that it was my first culinary competition. It was also the beginning of many recipes to come. Over the years I have flirted with different Pineapple Upside Down cake recipes but never updated the recipe until June 2020 when the recipe instructions were updated . After all. If it ain’t broke, why fix it?
- 2 C all-purpose flour
- *¼ +¼ tsp ground ginger, substitute 1½ tsp sweet spice blend for all spices
- *½ + ½ tsp nutmeg substitute 1½ tsp sweet spice blend for all spices
- *½ + ½ tsp cinnamon substitute 1½ tsp sweet spice blend for all spices
- ½ tsp salt
- 2 tsp baking powder
- ½ C brown sugar
- 4 oz butter
- 3 lg eggs
- 1 tsp vanilla
- 1- 20 oz can crushed pineapple
- 1 C brown sugar
- Preheat oven to 350 °
- Combine, flour, salt, baking powder, ½ cup sugar and half the spices in a mixing bowl. mix well to combine. Mix in the butter. Add eggs 1 at a time. Use a strainer to strain the pineapple juice into the batter. Mix to combine. Continue mixing until batter is smooth. Combine sugar and remaining spices with the crushed pineapple. Line the bottom of a 9" cake pan with the pineapple mixture. Pour batter on top. Bake in center of oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
- After baking, allow the cake to cool on a rack for 5 minutes. Run a knife around the edge of the cake to loosen it. Shake the cake from side to side a few times to loosen pineapple topping. Flip the cake onto a large plate. Cool for at least 1 hour before slicing. Cover and refrigerate any leftovers for up to 5 day