Pineapple Upside-Down Cake III Recipe
This recipe for pineapple upside-down cake delivers a classic version of a favorite dessert in a 9x13-inch size.
This recipe was given to me by a good friend in Hawaii. She always uses fresh pineapple, the end product is delicious. Very yummy served with ice cream or whipped cream as an accompaniment.
Find delicious recipes for classic pineapple upside-down cake, including versions with homemade cake and versions made with cake mix.
This iconic American dessert looks like a simple, rustic fruit cobbler when it comes out of the oven, all browned and bubbling, but a few minutes later, when it's turned over and that gloriously caramelized surface is revealed, it becomes so much more.
A very rich and sweet cake. You may substitute pecans for the walnuts if you prefer.
i have used several of other peoples recipes for pineapple upside down cakes.....because i love to experiment in the kitchen! :) but this one is just way too much....u use too much flour and sugar...not enough eggs....i use 3 eggs. sorry i was not pleased with this recipe at all. i made it exact to the T and it was just overflowing out of the pan :(
Recipe was Great - like my mother's ole time recipe.. All Six of my grandchildren loved it I altered a tad - Doubled brown sugar & butter/sliced pineapple and marchino cheeries and then Cooled for at least 30 minutes before turning out -
I altered the original recipe and new version is a 5 star, according to my guests. (1) Buttered 2 layer cake 9" pans w/melted real Butter; then melted 4 Tbls. Butter divided into 2 Tbls. separately into 2 small bowls of 1/2 Cup packed Brown Sugar w/1 Tbls. Pineapple Juice in ea. small bowl. Mixed each well, then placed sliced Pineapple 1/2 circles onto mixture in each pan. (Used 1 and 1/2 cans 15 oz. each Sliced Pineapple) (2) I used "Duncan Hines Moiste Deluxe BUTTER Golden Recipe" cake mix in which I used 2/3 Cup Pineapple Juice instead of water, 3 Eggs, 1 Stick Real BUTTER softened; beat 4 minutes at 150 strokes per minute; poured 1/2 of batter into the 2 9" pans over the Pineapple/Sugar mixture. (3) Baked 350 oven 20 min. Cooled 15 min. Turned out perfect even though I did not have cherries on hand. This was prepared to serve guests and it was a hit. Far better tasting cake than found in stores or bakery shops! Submitted Oct. 7, 2010
This recipe is a no brainer! I'm a that's close enough type of guy. I used about a cup of butter flavored Crisco. Pretty much the same measurment for the rest of the stuff. Came out perfect! It was quick, easy and even tasted great! Will do this one again! It's a keeper folks!
This is an excellent cake recipe! I doubled the brown suger, pinapple and melted butter, and it turned out fantastic! I also baked it in a large bundt pan, it took about an extra 12 minutes, and it worked out very well.