Wednesday, May 4, 2011

Pineapple Upside Down Cake

Yesterday was my wonderful husband's birthday. He loves good food, so every year for his birthday I make one of his favorite dinners. This year we had steaks- from his parent's neighbor's beautifully raised cattle, along with baked potatoes with sour cream and chives from the garden, homemade cole slaw, and steamed veggies. Gary is not a huge fan of regular birthday cake- so his request was pineapple upside down cake. I have always made this cake completely from scratch using my favorite easy cake recipe passed down from my grandma- One Egg Cake. Here is the recipe for One Egg Cake as well as the recipe to turn it into a wonderful pineapple upside down cake.

One Egg Cake

Pre-heat oven to 350 F.

4 T. softened butter- I melt mine almost all the way.
1/2 c. sugar
1 egg slightly beaten
1/2 cup milk
1 1/2 c. flour
2 1/2 t. baking powder
1/2 t. vanilla extract
1/4 t. lemon extract (optional- I do not use this)

Cream butter, add sugar gradually and beaten egg. Add sifted flour and baking powder and milk, mix, add vanilla. Mix until thoroughly blended- I often do this by hand. Bake in a greased round cake pan. No time was given in the original recipe- I believe mine took 25 minutes- but start checking around 20 minutes- cake should be raised, and lightly golden, and knife should come out clean from center when done.

Pineapple Upside Down Cake

Pre-heat oven to 350 F.

4 T butter
1 20 oz. can crushed pineapple
1 cup brown sugar
8 maraschino cherries
plus batter of One Egg Cake above

In a round cake pan put 3-4 T. butter and melt in oven while you are mixing cake. Mix up One Egg Cake batter- keep an eye on butter- remove from oven when melted.
Using a mesh strainer- drain crushed pineapple- use a spoon to press out most of the liquid. When butter in cake pan is melted remove from oven and make sure to swirl butter around bottom of pan- then put a thin layer of brown sugar over the butter- start with half a cup- add more if needed to cover bottom of pan- then slice cherries in half and arrange evenly around brown sugar layer cut side facing up. Then spread crushed pineapple over the cherries and brown sugar, at this point I like to spray pan edges with pan spray just to make sure sides of cake don't stick, then pour cake mixture over the pineapple and carefully spread evenly to edge of pan. Bake for 25 minutes- might take a little longer- cake should be raised and golden, and knife inserted in center should come out clean. When cake is done, remove from oven, and while the cake is still hot, carefully invert cake to cake plate - put cake plate upside down over cake- using oven mits carefully hold both plate and cake pan while flipping- give topping a few seconds to settle down, then carefully remove pan.

This classic cake is always moist and yummy, our whole family loves it! This is also the perfect beginner baker cake recipe- being able to whip up a quick cake, without a mix, from a few simple ingredients is a wonderful skill for any homemaker.

Happy Birthday Gary!!!


  1. This is also perfect for smaller families...of which mine has become with nearly all of the 5 kids moved out! I don't like making the Texas sheet cake anymore! It sits on the counter till it rots, there's so dang much of it! My mom used to make pineapple upside down cake...brings back good memories!

  2. Thanks FarmgirlCyn- this is good for smaller families- just enough for all four of us to have two slices- also just the right size if you were having a friend over for tea or coffee. Thanks for visiting my blog & your comment :) April

  3. Yum! Looks good! I seems like those good old-fashioned recipes are always the best.


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