Inverted pineapple cake is an old-fashioned classic that’s been around for as long as I can remember. My mom made this cake for every picnic, potluck, or get together and it was always a hit. This cake is wonderful served with coffee. You can always add ice cream or whipped cream, but my family just likes it plain. You might also want to try our Blueberry Crisp recipe.
Ingredients needed for the upside down pineapple cake:
1 (20 ounce) can pineapple rings in pineapple juice
all purpose flour
White granulated sugar
condensed milk or regular milk
Maraschino cherries for decoration
This upside down pineapple cake is made in a 10-inch iron skillet, but you could make it in a 9×13 casserole dish as well. My mom used to make this cake in an iron skillet and we’ve definitely kept that tradition going. A 9X13 dish works well too! If you have leftover pineapple juice, it makes an excellent pour over the cake slices when serving.
If you feel your pineapple rings are very wet, pat them dry with a paper towel before adding them to the pan or plate. Same goes for the cherries, it just takes off some of the moisture.
“Okay, every once in a while I’ll try a recipe where I’ll eat like, ‘Are you kidding me? Did I really do that?” Because it tastes heavenly. This is one of those recipes! The texture, the taste, the ease of preparation… It’s the absolute best! I even made three more for my neighbors.” -Holly
“Great recipe, have never made this type of cake but worked beautifully. I didn’t have cherries so I used pecans which were just as good” – Charlotte
Evaporated Milk Tips: You can use evaporated milk in place of regular milk in many recipes. You can also mix 1 part condensed milk to 1 part water in a recipe, or use it without mixing. It just makes for a creamier consistency. It’s great to have on hand when you run out of regular milk. Once opened and refrigerated, it should be used within 3 to 5 days. It works well for baked goods, macaroni and cheese, mashed potatoes, soups, puddings and makes a great milk frother for coffee or tea.
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Pineapple Upside Down Cake
This upside down pineapple cake is made in an iron skillet, but you could also make it in a 9×13 casserole dish. This cake is wonderful served with coffee.
Servings: 1 Cake
- 4 tablespoon butter or 1/4 cup
- 1 Cup Brown sugar
- 1 20 ounce can pineapple rings in pineapple juice, drained (save juice)
- 2 cups all purpose flour
- 3 teaspoon baking powder
- 1/4 teaspoon Salt
- 8th tablespoon butter or 1/2 cup or 1 stick soft (I use salted butter)
- 3/4 Cup white granulated sugar
- 2 eggs
- 1/2 Cup condensed milk
- 1 teaspoon vanilla extract
- 1/2 Cup pineapple juice
- Maraschino cherries for decoration
Preheat oven to 350 degrees. Spray a 10-inch iron skillet liberally with cooking spray. Put the butter in the pan and melt in the preheated oven. Remove skillet, sprinkle with brown sugar and arrange pineapple rings on top. Set aside or place on the stovetop while you prepare the cake batter.
Whisk together the flour, baking powder and salt. Put aside. In another bowl, use a mixer to beat the butter, sugar and eggs until fluffy. Add the milk, vanilla and pineapple juices to the flour mixture along with the buttercream, sugar and eggs and mix until all ingredients are moistened. Spread over the pineapple in the pan.
Bake in preheated 350 degree oven on center rack for 35 to 45 minutes until center tests are complete. Remove from the oven and let cool for 10 to 15 minutes. Turn out onto a plate or platter. Decorate with cherries. Makes 6 to 8 large servings
If you have leftover pineapple juice, it makes an excellent pour over the cake slices when serving.
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