The original pineapple upside down cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Large can either crushed or sliced |
| Hawaiian pineapple | ||
| 2 | cups | Flour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| ½ | cup | Butter |
| 1 | cup | Sugar |
| 2 | eaches | Eggs |
| 1 | teaspoon | Vanilla |
| ½ | cup | Milk |
| 2 | tablespoons | Butter |
| 1 | cup | Brown sugar |
| Maraschino cherries garnish | ||
| 2 | eggs separately. | |
Directions
This is the authentic recipe that won in Dole's first recipe contest.
It launched Pineapple Upside Down Cake on its way to fame. It's very good - and very sweet, as most desserts were in those days.
DIRECTIONS
Drain the juice from 1 large can either Crushed or Sliced Hawaiian Pineapple. Sift 2 cups flour. Sift again with 2 teaspoons baking powder and ½ teaspoon salt. Cream ½ cup butter or substitute, gradually add 1 cup sugar; cream well. Beat yolks and whites of Add yolks to creamed mixture; mix well, then add flour and ½ cup milk alternately, mixing well. Fold the 2 beaten egg whites and 1 teaspoon vanilla.
Melt 2 tablespoons butter in large frying pan. Spread 1 cup of brown sugar over pan. Add pineapple (if Sliced is used, place slices closely together on the sugar; if crushed, simply pour in the well-drained fruit).
Pour cake batter over fruit. Bake 45 minutes. Turn upside-down on serving dish and garnish with maraschino cherries. Whipped cream may be spread over top.
SOURCE: Dole Packaged Food Company Credits: The Upside Down Pineapple Cake article and recipe were provided by The Culinary CyberCity (www.culinary.net)and Dole Pineapple.