Best Old Fashioned Upside Down Cake Recipes

OLD FASHIONED PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
• Sift together flour, baking powder, and salt.
• Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until medium-stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.
• Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.

OLD-FASHIONED PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F Drain pineapple slices, reserving 2 tablespoons of the syrup. In a very heavy or iron, 10-inch skillet with.
• heat-resistant handle, melt butter over medium heat. Add brown sugar, stirring until sugar is melted. Remove from heat.
• Arrange 8 pineapple slices on sugar mixture, overlapping slices slightly around edge of pan. Put one slice in center. Fill centers with pecan halves. Halve three remaining pineapple slices. Arrange around inside edge of skillet. Put pecans in centers.
• Into medium bowl, sift flour with granulated sugar, baking powder and salt. Add shortening and milk. With electric mixer at high speed, beat 2 minutes, or until mixture is smooth. Add egg and reserved 2 tablespoons pineapple syrup; beat 2 minutes longer.
• Gently pour cake batter over pineapple in skillet, spreading evenly, being careful not to disarrange pineapple. On rack in center of oven, bake 40 to 45 minutes, or until golden in color and surface of cake springs back when it's gently pressed with fingertip.
• Let skillet stand on wire rack 5 minutes to cool just slightly. With rotary beater, beat cream until stiff. With small spatula, loosen cake from edge of skillet all around. Place serving platter over the cake, and turn upside down; shake gently; lift off skillet.
• Serve cake warm, with the whipped cream or ice cream. Note: The pineapple upside-down cake was traditionally baked in an iron skillet. If your skillet does not have an iron or heatproof handle, wrap handle in foil before placing in the oven.

OLD FASHIONED PINEAPPLE UPSIDE DOWN CAKE

Steps:

• 1. Assemble all ingredients and utensils. In a heavy cast iron skillet melt butter and add brown sugar and blend well. Arrange pineapple slices and cherries in the skillet on top of brown sugar and butter. In a large bowl mix remaining ingredients and pour over pineapple mixture in skillet. Bake at 350 degrees for 35 to 40 minutes. Let cool in skillet then turn upside down onto serving plate. Serve plain or with whipped cream or ice cream. Yummy!

OLD FASHIONED UPSIDE-DOWN CAKE

Steps:

• Melt 1/3 cup of the butter in a 10-inch cast-iron skillet; stir in brown sugar until well blended.
• Drain pineapple, reserving 2 tablespoons of the syrup.
• Arrange pineapple slices close together in butter-sugar mixture.
• Center each slice with a cherry.
• Sift flour, baking powder and salt onto waxed paper.
• Beat egg whites until foamy in medium bowl.
• Beat in 1/4 cup of the granulated sugar a tablespoon at a time until meringue stands in soft peaks.
• With same beater, beat remaining 1/3 cup butter with remaining 1/2 cup sugar until fluffy.
• Beat in egg yolks, lemon rind, lemon juice and vanilla.
• Blend flour mixture into creamed mixture alternately with sour cream and the 2 tablespoons reserved pineapple syrup.
• Fold meringue until no streaks of white remain.
• Pour over pineapple in skillet.
• Bake in a 350° oven for 35 minutes or until center springs back when lightly touched with fingertip.
• Cool cake in skillet on wire rack for 10 minutes; then invert over serving plate.
• Allow skillet to remain over a cake a minute for syrup to drain from pan.
• Serve warm or cold.

OLD FASHIONED PINEAPPLE UPSIDE DOWN CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a cast iron skillet or other oven-proof skillet, melt one stick of butter. Remove from heat and evenly sprinkle brown sugar. Spread pineapple slices over the brown sugar. This may not take the entire can. I usually have a couple of slices left over. Set aside.
• 3. Cream together softened butter, eggs, and sugar until light and fluffy. Add vanilla and mix well.
• 4. Add flour alternately with milk, beginning and ending with the flour. Mix this by hand, do not use a mixer at this point. Once flour and milk have been incorporated into the creamed mixture, use the mixer for just about 10 seconds.
• 5. Spoon batter over pineapples and smooth out with spatula. Bake for about 30 minutes. Remove from oven and loosen sides with a small knife. Remove cake by flipping the pan over onto a serving plate. HINT: I usually line a pizza pan with parchment paper and flip my pan over onto the pizza pan. When my cake is cooled, I carefully transfer it over to a serving plate. This reduces the chance that I'll miss the plate when flipping out of the pan.
• 6. Serve warm or at room temperature. Cover with plastic wrap and store in the refrigerator.

"BETTER THAN GRANDMA'S" OLD-FASHIONED PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees.
• Melt 1 stick of Salted butter (1/2 cup) in heavy 10'' iron skillet.
• Cover melted butter with 1 cup light brown sugar, spreading evenly.
• Place 1 pineapple slice in center on top of sugar, and cut rest of pineapple slices in half. Arrange these in a circle around the center slice like the spokes of a wheel with the rounded edges facing the same way.
• Place 3 candied Maraschino Cherries in center of center pineapple slice.
• In a medium bowl, beat egg yolks, ½ cup of the reserved pineapple juice, and 4 ounces Softened PHILADELPHIA Cream Cheese until smooth.
• In a separate medium bowl, sift together 1 cup flour, 1 cup granulated white sugar, and 1 teaspoon baking powder.
• Fold in approximately ½ of dry sifted mixture into cream cheese mixure and stir. Then fold in other ½ of dry sifted mixture into cream cheese mixture and stir until smooth.
• In small mixing bowl, beat egg whites until stiff peaks form.
• Gently fold stiffly beaten egg whites into cake batter.
• Pour batter gently over pineapple in iron skillet.
• Bake for 35 minutes in a preheated 350 degree oven.
• Let cool and rest for 5 minutes.
• Gently loosen edges of cake with a butter knife, and then remove cake from iron skillet by gently turning upside down onto serving dish.
• Enjoy!