Pineapple Upside-Down Cake used to be a favorite dessert at church suppers and Sunday dinners. I remember so many church and/or community potluck dinners in my past. While you still hear about them…they are not as common as they used to be. My mom and grandma often took a cake similar to this one. It’s rare to find a good recipe for this buttery, moist cake these days so I thought I would share one that I found tucked away in my old recipe box.
Pineapple Upside-Down Cake
1 fresh pineapple, sliced
1/4 cup (1/2 stick) unsalted butter
1 cup light brown sugar
1 small jar of maraschino cherries
1 1/4 cups sifted all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup (2/3 stick) salted butter, softened
1/2 cup milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Dry pineapple slices well by placing them on layers of paper towels for several
minutes. Spray the sides and bottom of a 9-inch round pan with vegetable spray. Melt the butter in the pan in
the preheated oven. Add brown sugar to the butter and blend. Spread the dried pineapple slices evenly over the
sugar mixture, but do not mix. Add one maraschino cherry in each pineapple hole and extras in the center of pan.
Into a mixer bowl, re-sift the flour, sugar, baking powder and salt. Add the softened butter, milk and vanilla.
Beat on low speed for 1 1/2 minutes, then add the egg and beat 1 1/2 minutes longer. Spread the batter evenly
over the pineapple with a rubber spatula – the batter is quite thick, so be careful when spreading.
Bake for 35-40 minutes, or until a skewer inserted into the middle of the cake comes out clean.
Remove pan from oven, loosen edges with knife and invert immediately onto a platter. Let cool before serving.