Pineapple Upside Down Cake
posted in: CakesRecipes

Do you ever just eat cornbread with butter and honey  for dinner because nothing else sounds good?
When you hear a song from a movie, do you feel the immediate urge to watch it?

Have you ever run into Kirstie Alley?  I have… just saying.

Do you dance around the house wishing you could be a pro on Dancing with the Stars?

Do you like to watch Dancing with the Stars while writing blog posts?

If you said yes to any of these questions, we have a freakish amount in common.  Let’s be friends.  And since we have so much in common I just know you’re going to love this Pineapple Upside Down Cake.

I decided to make this cake on a whim during a whim of a Cinco de Mayo party. Hence the less than lovely pictures.  This thing was completely consumed in less than 15 minutes.

I’m not going to lie.  I was a little nervous about this recipe…. you literally throw all the ingredients for the cake batter together at the same time. It’s lumpy.  It’s bumpy.  But is also turned out to be delicious.

Some more full disclosure:  I had to make the caramel/pineapple topping twice because I burnt the Hades out of the sugar the first time around.  Don’t be like me.  Don’t burn sugar…. it stinks…. literally.

Do make this cake… also, dance around the house for me, too…. I can’t be the only weird one.

Pineapple Upside Down Cake

adapted from The Pioneer Woman Cooks

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup butter
  • 1/4 cup shortening
  • 1 1/2 cups milk
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • One 20-ounce can sliced pineapple (save 2 tablespoons of the juice)
  • 2/3 cup brown sugar
Preheat the oven to 350 degrees.
In a large mixing bowl, throw together the flour, baking powder, granulated sugar, salt, 1/2 cup of butter, shortening, milk , eggs, vanilla extract and pineapple juice together and mix very well.
Melt the remaining 1/2 cup of butter in a 8 or 10 inch iron skillet.  Make sure the skillet is thoroughly coated with the melted butter.
On a medium low heat, evenly sprinkle the brown sugar over the melted butter.  Do not stir.  Place the pineapple rounds all over the bottom of the skillet.
Pour the batter over the pineapples evenly.
Put the skillet in the oven and bake for 30-40 minutes, until a toothpick inserted in the center comes out clean.
Place a large cake plate (or a cutting board, like myself) upside down on the skillet.  Carefully invert the skillet so that the cake turns out upside down onto the plate.
Cool slightly and enjoy!
Sincerely,
Jill
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6 COMMENTS
  1. Arlo Casper

    This sounds good Jilly!!!!!!!!!!!!!, I love the the dump and bake kind of cakes.As far as dancing around the house (you don’t think everyone does that?).

  2. ksk

    MMMM! That cake looks amazing!!! ..And there is at LEAST one dance party in my house every day :)Stopping by from the blog hop!www.kskspot.blogspot.com

  3. That cake looks awesome. And I happen to LOVE cornbread. Any time of day.

  4. p.s. visiting from belated Mingle Monday. Sorry for the second comment.

  5. Hi Jill,Returning some comment love 🙂 I have to admit I have never made a pineapple upside down cake. It looks and sounds pretty delicious though!!

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