Moms Amazing Pineapple Upside Down Cake Food

MOM'S AMAZING PINEAPPLE UPSIDE DOWN CAKE

Steps:

• 1. NOTE: This cake can be made in a large iron skillet (the old fashioned way) or an 8 inch round cake pan. Melt butter in pan used. Sprinkle brown sugar evenly over entire surface of pan or skillet. Place pineapple rings on the sugar and place a cherry in the center of each ring. Set aside.
• 2. Preheat oven to 325 degrees. Beat egg whites until stiff peaks form. Set aside a moment. In another mixing bowl, combine sugar and pineapple juice to egg yolks (well beaten) and mix well. Add flour and baking powder and mix well. Gently fold in egg whites (stiffly beaten). Carefully pour batter into iron skillet or cake pan with the pineapples and cherries being sure you do not displace the fruit. Bake at 325degrees for 40-45 minutes.
• 3. Remove cake from oven and set on a wet towel. Take a butter knife and run it around the sides of the cake to loosen from pan. Let cake cool. When cool turn upside down onto cake plate. Let sit for a minute and gently lift skillet from the cake. You may need to rearrange fruit if any sticks to bottom of pan. This cake is so good I don't even use whipped cream with it but I guess you could. ENJOY!

LIKE MOM'S PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Use a 9 or 10 inch cast iron skillet or pan.
• Melt 1/4 cup of the butter over low heat in skillet, add brown sugar make sure evenly coats bottom.
• Take pan off of the heat, arrange pineapple slices on top of brown sugar.
• In a large bowl, cream other 1/4 cup of butter with the sugar. Add eggs, one at a time, mix until blended. Add juice, milk if using, and vanilla. Beat until sugar is well dissolved.
• Sift flour, baking powder and salt and mix with the egg mixture until well blended.
• Pour batter into the skillet/pan.
• Bake at 350 degrees for 35 minutes.
• Let cool for 10 minutes and then put plate over skillet/pan and flip over.

PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Topping: Melt butter in a small skillet on direct heat.
• Add brown sugar and stir until well blended and bubbly.
• Pour into a 9" square baking dish, spreading to cover the bottom.
• (Alternately, microwave butter and brown sugar in a 9" square glass baking dish till well blended and bubbly).
• Arrange pineapple spears and maraschino cherry halves on top of the brown sugar in a sun-burst pattern.
• Chill in refrigerator while preparing batter.
• Batter: Sift together flour, salt and baking powder.
• Cream shortening/butter and sugar in a mixing bowl until light and fluffy.
• Add egg and vanilla and beat until smooth.
• At low speed, and in alternate additions, add in the flour and orange juice, beginning and ending with the flour mixture.
• Beat only until smooth.
• Remove cake pan from the refrigerator and spread batter over topping.
• Bake at 325 degrees for 40 minutes.
• Remove from oven, let stand for 5-10 minutes.
• Invert on a plate and serve warm.

MOM'S BEST PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350*F. Prepare cake mix as directed on package. Use plain yogurt (or apple sauce) in place of margarine or oil, if desired.
• Melt margarine in the microwave, about 1 minute (start with 30 seconds). Spray cake pans with non-stick cooking spray. Divide melted margarine between two cake pans. Add brown sugar and stir to blend until sugar dissolves.
• Add 4 pineapple rings to each pan. Add 1 cherry to the center of each pineapple ring.
• Add pecan halves throughout pan, in between pineapple rings. Use as little or as much as you like.
• Bake at 350*F for approximately 35 to 45 minutes. If your oven cooks hot, you'll use less time, if it cooks low, you'll use more time. If your oven cooks unevenly (like mine does), about half way through baking, switch the pans around. The cakes are baked completely when you insert a toothpick in the center and it comes out clean.
• Cool COMPLETELY (1 to 2 hours). When cooled completely, place a platter or plate larger than the cake pan over the cooled cake. SLOWLY turn over and pop cake out onto plate or platter. TA-DAH! You have a beautiful, semi-homemade dessert!

MOM'S PINEAPPLE UPSIDE DOWN CAKE

Steps:

• 1. Drain the pineapple and save the juice. Turn the oven on to 350 degrees F. Put the butter in a 9" x 9" pan and slip it in the oven until it melts. Add the brown sugar, 2 tablespoons of pineapple juice and the pineapple chunks. Stir it all up.
• 2. Cream the Crisco with the sugar. Add the egg and vanilla extract and beat until fluffy.
• 3. Whisk together the flour, baking powder and salt. Add these dry ingredients alternately with the 1/2 c pineapple juice to the creamed mixture. Beat until smooth.
• 4. Pour batter over the pineapple in the baking dish. Bake at 350 degrees F for 40-45 minutes. When the cake is done, immediately invert it onto a serving plate. This cake is best served warm.