Caramel Crusted Pineapple Upside Down Cake
Well it is old-fashioned, traditional cake time in The Cake Slice group, and that is just fine with me! The cake selected for this month’s challenge is one of my ALL-TIME favorites that I used to bake quite a lot when I was growing up! My father simply loved this cake beyond words and it was such a joy to bake one for him at least once a month on Sunday afternoons!
I loved this cake so much back then and and I still love it today. Some things just never get old! Sometimes I’m so busy trying new recipes, that I forget about the golden oldies that are tried and true favorites! This is just one of those recipes that I welcomed back in the kitchen and in my taste buds! So did W.D…..he loved this cake! I hope that you try this someday, the mixture of brown sugar and butter forms a caramel topping around the baked pineapples that is incredibly yummy!
Pineapple Upside-Down Cake
For the Cake's Pineapple Topping
- One 20-ounce can pineapple rings, with their syrup or juice
- 4 tbsp cold butter
- 2/3 cup firmly packed brown sugar (I used 1-1/2 cups for a thicker caramel topping)
- 7 – 10 maraschino cherries
For the Cake
- 1-½ cups all purpose flour
- ¾ cup sugar (I used a full cup instead)
- 1-½ tsp baking powder
- ½ salt
- ½ cup milk
- 4 tbsp butter, softened
- 1 egg (or 2 eggs if you prefer)
- 1 tsp vanilla extract
- Heat the oven to 350F.
- Drain the pineapple well, reserving 2 tablespoons of the juice or syrup for the cake batter.
- Melt butter in a 10 inch cast iron skillet over medium heat. (Or, put the butter in a 9inch round cake pan and put it in the oven for a few minutes as the heat melts the butter.)
- Remove the pan from the oven or stove and sprinkle the brown sugar over the buttery surface. Place the pineapple rings carefully on top of the scattered brown sugar and melted butter, arranging them so they fit in 1 layer.
- Place a cherry in the centre of each ring, and set the pan aside.
- In a large mixing bowl, combine the flour, sugar, baking powder and salt, using a fork to mix them together well.
- Add milk and butter; beat well with a mixer, scraping down the bowl, until a thick, fairly smooth batter forms for about 1 to 2 minutes.
- Add egg, reserved pineapple juice and the vanilla. Beat for 2 minutes scraping sides of bowl.
- Carefully pour the batter over the pineapple arranged in the skillet or cake pan and use a spoon to spread it evenly to the edges of the pan.
- Bake for 35 to 40 minutes until the cake is golden brown and springs back when touched lightly in the centre.
- Cool in the skillet or pan for 5 minutes on a wire rack.
- With oven mitts, carefully turn out the warm cake onto a serving plate by placing the plate upside down over the cake in the pan and then flipping them over together to release the cake onto the plate.
- Serve warm or at room temperature.
ENJOY this delightful cake!
In a cast iron or heavy round pan, melt the butter, sprinkle the brown sugar evenly over the butter, then place the pineapple rings in a pretty, circular pattern. Place a cherry in the center hole of each ring.
Pour the batter on top and bake.
Hot bubbly caramel oozing from below the baked cake! It smells divine too!
Sort of a blurry photo, but here’s a close-up of the cake turned upside down, look how creamy the buttery, sugary caramel topping is! Mmmm!
One last photo before I cut in and savor this old-fashioned, traditional pineapple upside down cake! It never grew old for me!
wow! what a mouth watering cake!
Great pictures and what a fantastic cake!!! Stop by and visit:)
You described it so well that my mouth was watering. Yum!
Pineapple upside down cake is one of the first cakes I ever made. I love that this one has a caramel crust on it. Bet it was delicious:D
Wow! You are so right. This is a classic cake, and one of my very favorites. I haven’t made it in year, but you and Monica have inspired me to do it. gorgeous job, Roz!
Congrats on your cake and the topping looks really deliciously carmelized.
This cake reminds me of my childhood and an upside down cake my mom would always make for us.
Oh yummy yummy Roz. I couldn’t agree more that cakes like this never get old! My mom used to make these quite often, bet I haven’t had one in twenty years!
I love pineapple upside-down cake! Especially the pineapples. If I was sitting beside you I would steal your pineapple ring and eat it! 🙂
Your cake sure looks heavenly. It’s nice to revisit those classic recipes. Great pictures.
your caramel glaze looks so yummy! It is funny how different families have a special dessert they make frequently. For my family it was either cheesecake or key lime pie.
Beautiful cake, love all that caramel on top of the pineapples. I love pineapple upside-down cakes, too! It’s one of my faves.
This literally is a golden oldie and it was delicious.
Wow, Roz !
I love this cake ! It’s my favorite one ! It reminds me childhhod and so good memories… besides it’s mouth watering !!!
Have a blessed day, dear friend 🙂
P.S. I wil save this recipe into my private archive 😉
I love pineapple upside down cake. This one looks blue ribbon worthy!
How fun to see a pineapple upside down cake. My grandmother used to make these and I thought they were heaven. I’ve never never tried to make one myself, but you’ve inspired me.
Thanks for stopping by and for following me too! Your Pineapple upside down cake looks delicious! I have never had one before. I may just have to try one soon. I am going to forward this to my sister.
What a gorgeous cake! I never tire of the classics! I like that it’s cooked in a cast-iron skillet – very unique for a cake.
Ciao bella! Following from Friday Follow…I’m so glad I found your blog- it’s great! I too am an Italian American and I certainly share your love for all things from “the boot”, especially the food! I look forward to reading more of your posts!
Come check out my blog: http://optimaloptimist.blogspot.com
Hi! I’m here from Friday Follow, and I am so excited to be here. Beautiful blog! I can’t wait to spend more time here with you!
Oh my!! This looks toooooo delicious!
This is one of my favourite cake, it’s very delicious!
Came over from friday follow and love your recipes! I will be following suite.
YUMMY! I’m comin to your house to eat! Happy Saturday Sharefest!
Here from FF running behind this week
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That looks so delicious! Omg!
Ooo This looks delicious!
Delicious blog, I mean cake! 🙂
Hi there, this is ydavis from Tasty Kitchen. Nice to “meet” you.
Love your blog name!
I’m your latest Friday Follower! I would appreciate a follow-back on Google Friends Connect and/or Networked Blogs.
I am your Friday follow!
This looks like a great recipe for tomorrow…Easter. Thank you.
Ooooh, looks sooooooo delish. SITS sent me by, and I’m glad they did!
I’m Proud to be an American
Boy, this looks yummy! 🙂
Happy FF! I’m your newest follower…if you get a chance, will you please follow me too? Have a great weekend!
Stopped by to say Happy Easter!
this is my husband’s favorite cake of all time and i never make it because…well, i am just a bad wife 😉
i am gonna give this a try! found you through anniebakes and am now your newest follower
My husband’s mom made this a lot when he was growing up, and he loves it! Some of the old-fashioned favorites need to be brought back, don’t they?
I’m here for the first time, through another blog, from Friday Follow, and you have a lovely blog–very pretty, and the food photos are fantastic! I post recipes, as well, (not always with a wonderful photo, though:) on my blog on Food Friday. Also I have a series on Love and Marriage, Hospitality, Homeschooling and Child-Training. Please come by and visit me at Faith’s Firm Foundation!
I just spent some time on your blog, and what you wrote on “About Me” caused me to respond. You have captured in writing all the warmth and passion, the beauty that you speak about. It drew me in, and made me desire to see the beauty of your gardens, to sit at your table, to enjoy the food and conversation. I am an intense person. I feel things deeply. I analyze (too much). I believe in God, and that things happen for a purpose. I am glad I found your blog today. You have inspired me with your words and your heart. Thank you!
Wendy @ Faith’s Firm Foundation
thanks for posting. Great article.
An all-time favorite! This is definitely so delicious. I have been making this since I was in my teens!
I just pulled two pans out of the oven. I used 3 eggs for a double recipe and about 1 cup brown sugar for each pan. I also used some pecans on the spaces that didn’t have cherries or pineapple. In about 3 minutes I will flip pans over. I am praying they don’t lose their topping.
I went to culinary school for over three years and this recipe looked great to me. I don’t like pale, pasty, or soggy pineapple upside down cake. I like it a little crispy on the topping with a darker color on the crust.