Mama's Pineapple Upside Down Cake
Original recipe was my Grandmother's - Pastoria Coker
"I made this tonight for a family birthday tomorrow. Based on the reviews I back off on the butter a bit.
My Pyrex round pan is 8 inches as well as my skillet. So I prepared an additional 5x5 pan in case i needed it. Ends up the recipe was perfect to make both! We tried the small one tonight as a taste test. It was very good! One more addition I made was to add a couple of tablespoons of pineapple juice to the brown sugar mixture. I also added the suggested nuts, but used walnuts."
- Terri95470Cuisine: American-SouthMain Ingredient: Pineapple
80% would make again (reviews)
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Notes Ingredients
Mama's Pineapple Upside Down Cake Preparation
Directions:
Melt butter in a 9 or 10 inch round glass pie pan or ovenproof skillet. Add brown sugar on top of butter. Drain pineapple, reserving 1/3 cup of the juice. Arrange 8 pineapple slices in a single layer over sugar. Place cherries in center of pineapple slices. If desired, sprinkle 1/2 cup chopped pecans over pineapple. (Not in Mama's original recipe.)
In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt, add to batter, beating well.
In a small bowl, beat egg whites on high speed until stiff peaks form, fold into batter. Pour over pineapple slices.
Bake at 375 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Let stand for 10 minutes before inverting onto serving plate.
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photo by
BallroomDiva09
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This was made using an 8-inch round Pyrex pan. I had enough extra batter for a small 5x5 cake. photo by
Terri95470
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Mama's Pineapple Upside Down Cake Reviews
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I made this tonight for a family birthday tomorrow. Based on the reviews I back off on the butter a bit.
My Pyrex round pan is 8 inches as well as my skillet. So I prepared an additional 5x5 pan in case i needed it. Ends up the recipe was perfect to make both! We tried the small one tonight as a taste test. It was very good! One more addition I made was to add a couple of tablespoons of pineapple juice to the brown sugar mixture. I also added the suggested nuts, but used walnuts.
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Fairly simple recipe has very good flavor. Baking in glass gives a nice 'crispy' edge.
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This has way, way too much butter for the topping and overall has way way too much sugar. I couldn't get all the batter in the pan (9 inch) but baked what I could get in (most of it) and ended up with a soggy mess. I cooked the rest of the batter in another pan with some more topping. This cooked better but the cake was too light and airy for my preference. Even if the entire cake would have cooked the way it was supposed to (i.e. all in one pan) it seems it still would have gotten soggy from all that butter and sugar. it tasted like a spongy pancake that had been drenched in butter and syrup.
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[I posted this recipe.]
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