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 baked 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. 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.
Making up my mind to enter that contest 90 minutes before the entry 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.
Over the years I have flirted with different versions of Pineapple Upside Down cake recipes but never updated my recipe. After all. If it ain’t broke, why fix it?
Pineapple Upside-down Cake Recipe
- 3 lg eggs
- 1 stick 4 oz. butter
- 1 tsp vanilla
- 1- 20 oz. can crushed pineapple
- 1 brown sugar
- ¼ tsp. ground ginger
- ½ tsp nutmeg
- ½ tsp cinnamon
- 1 ½ brown sugar
- 1 3/4 all-purpose flour
- ½ tsp salt
- ½ tsp cornmeal
- 2 tsp baking powder
- Preheat oven to 350 °
- Lightly beat eggs. Mix in vanilla and butter. Using a strainer; strain pineapple juice into the mix. Sift in dry ingredients and mix well until completely combined.
- In a 9" round or 9×9" square baking pan. Combine crushed pineapple and 1 brown sugar. Use the pineapple mixture to line the bottom of the baking pan. Bake cake on center rack 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