Wondering what to do with leftover Pineapple?

Turn it into a delicious, mouth watering cake. I had plenty of leftover Pineapple after making my pineapple pancakes, and I needed to use it in something before it went bad. So I decided to try my hand at making an upside down Pineapple cake. This was the very first time I have ever made a pineapple upside down cake, and I was worried about everything from how it would turn out to if I used enough pineapple.

After it was all made and baking in the oven there were a couple of mistakes I realized I had made. One I forgot to put a pan underneath the cake, and as a result I had burnt smell in my house. The butter/brown sugar mixture boiled up over the sides of the cake pan. Two I should have put foil over the cake at a certain point, the edges got too brown and I had to cut them off, but hey you live, you learn.

I am proud to announce that even after these few faults, the cake came out wonderful. It was very good and I got compliments from hubby, and his Grandparents. Sunday was their 59th Wedding Anniversary. Congrats Virgie and Lawrence here is to many years to come.

Without further Ado here is the recipe for my Pineapple Upside Down Cake

Ingredients for Topping:

• 1/2 C. Butter or Margarine
• 2 C. Brown Sugar
• 1 1/2 C. Fresh Chopped Pineapple
• Cinnamon

Ingredients for the cake:

• 2 1/4 C Cake Flour
• 1 1/2 C. Sugar
• 3/4 C. Shortening
• 3/4 C. Milk
• 3 eggs
• 2 1/2 tsp. Double acting Baking Powder
• 1/2 tsp. salt
• 1 tsp. vanilla extract
• 1/2 tsp. Cinnamon

Directions:

Preheat Oven to 375 Degrees. Grease 9×13 cake pan. Before you make the cake batter prepare the topping. Melt butter and pour into pan, sprinkle the brown sugar on top of the butter. Add the chopped pineapple on top of the sugar mixture placing where ever you like sprinkle cinnamon on top. Set aside. In a large bowl combine all the cake ingredients together and beat with a mixer at low speed/ Scrap the sides of the bowl and increase speed to medium beating for about another 5 minutes. Carefully pour the cake batter over the pineapples. Bake for 35-40 minutes. Test with a toothpick to make sure it is done and remove from the oven, let cool 10 minutes, place a platter on top of cake pan and invert. Serve with whip cream or vanilla ice cream.

I changed the butter to 1/2 c instead of the one cup I had used, but when making this cake you should still probably place a pan underneath the cake pan to catch any drippings. I would also suggest covering it the last 5-10 minutes of cooking if it seems to be getting overly brown.

I was so relieved when my Grandfather in-law said he loved the cake, Larry never lies when it comes to baking, and if I had failed he would have told me so very blatantly. Which is why I love, and sort of dread bringing new goodies to him, but I can always count on him to give it to me straight forward. We didn’t use any whip cream, or Vanilla Ice cream to top off the cake. That was just a suggestion, the cake tasted wonderful all on its own.

Get the recipe card for Pineapple Upside Down Cake 

Filed under: Desserts, Rants & Raves, Recipes, bakedblog, baking