Email to mhudgins@q.com      

04/20/2011 National Pineapple Upside Down Cake Day Spiced Pineapple Upside-Down Cake

Source of Recipe

Taste Of Home


Recipe Introduction

A Pineapple Upside-down cake is made with the topping at the bottom of the cake and the batter poured over top. The topping typically consists of canned or fresh pineapple rings and some people like to put maraschino cherries in the center of the rings. After the cake is baked the cake is turned out onto a platter and served upside-down - with the topping shown on top of the cake. The pan needs to non-stick to avoid parts of the cake sticking to the pan which would have an unpleasent effect on the cakes appearance. The first Pineapple Upside-down cake recipe was likely one found in a 1924 fund-raising cookbook published in Seattle. However, the Dole company is credited for popularizing the cake during the 1940’s. Punch Bowl

List of Ingredients

HOME COOKIN’ 04/20/2011 National Pineapple Upside Down Cake Day Spiced Pineapple Upside-Down Cake


Spiced Pineapple Upside-Down Cake


• 1-1/3 cups butter, softened, divided
• 1 cup packed brown sugar
• 1 can (20 ounces) pineapple slices, drained
• 10 to 12 maraschino cherries
• 1/2 cup chopped pecans
• 1-1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup buttermilk


Recipe



In a saucepan, melt 2/3 cup of butter; stir in brown sugar. Spread in the bottom of an ungreased heavy 12-in skillet or a 13-in. x 9-in. baking pan. Arrange pineapple in a single layer over sugar mixture; place a cherry in the center of each slice. Sprinkle with pecans and set aside.

In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg; add alternately to batter with buttermilk, beating well after each addition. Carefully pour over the pineapple.

Bake at 350° for 40 minutes for skillet (50-60 minutes for baking pan) or until a toothpick inserted near the center comes out clean. Immediately invert onto a serving platter. Serve warm. Yield: 12 servings.