Pineapple Upside Down cake is probably in my opinion the one cake that I would think of when people say "old fashioned" or family style cooking. I first learned how to make Upside down cake in the 7Th grade Home EC" class. We had to wear a large white, cover everything you own all the way to your ankles, heavy muslin apron that we made ourselves in, yes you got it, Sewing class. We would make the ungodly goodies and feed them to the 7Th grade boys next door in the Woodworking class. Ahhhh, the memories are something! I don't know if they are good memories, but they are something!
So for a hearty winter supper of perhaps beef stew or turkey pot pie, make a Pineapple Upside down cake and you are good to go.
What you need:
9"X 13" pan Preferably a glass (Pyrex)
Pineapple Upside down cake ingredients
3/4 cup white sugar
3/4 cup butter
3/4 whole milk
1 1/2 teaspoon cream tartar
3/4 teaspoon soda
1 1/2 teaspoon pure vanilla extract
3 cups flour
4 eggs
2 cans of sliced, sweetened pineapple (drain well and set aside liquid)
jar of cherries (optional)
1 box instant vanilla pudding
* additional 4 tbs butter for pan
Preparation:
1. Preheat oven to 350 degrees.
2. Grease and lightly flour 9 x 13 sides only
3. Melt 4 tbs of butter and cover bottom of the pan
*In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
*Add sugar gradually and beat until fluffy, about 3 minutes.
*Add the eggs one at a time, beating well after each addition.
*Combine the flour and dry ingredients and then add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
*Place the pine apply rings in the bottom of the pan, cut rings in half to fit sides.
(optional: place cherries in the center of each ring)
*Sprinkle the brown sugar over the rings
Now spoon the batter over the pine apple rings so not to disturb the rings.
*Bake at 350 F for 45-50 minutes or until a cake tester inserted into center of cake comes out clean.
Let stand at room temperature for 10 minutes.
Turn out onto a pretty serving platter
Serve warm or cold with ice cream or whipped cream.
Hey Rosie, as usual your recipes are amazing!
ReplyDeletePineapple upside down cake is one of my all-time favorites. :) I don't think I've made it with vanilla pudding before. I'll have to try this recipe. I bet it's really moist and delicious! :)
ReplyDeleteI've never been a fan of this. I never made one myself. I bet you I would like yours though!!
ReplyDeleteHaving vanilla pudding in the batter is something I haven't seen but I bet it's good!
ReplyDeleteMy grandmother used to make dozens of Pineapple Upside Down Cakes each Easter so that everyone that attended the Easter meal at her home got to take one home (every household got one.) I have no idea how she managed to make that many, but she did it every year until she passed away. I've taken up the tradition (though only making one for my family), but I cheat and use boxed yellow cake mix. I think I'm going to try this recipe this year. Thanks!
ReplyDeleteI hope this recipe gives you the memory you want. DCRose
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