Pineapple Upside-Down Cake — Maw-Maw (Historical)

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

1 C butter or margarine (or ½ C each)
½ TSP salt
2 C sugar
1½ C buttermilk
5 TBS pineapple juice
3 eggs
1 TSP vanilla
2½ C cake flour
1 TSP baking soda
1 TSP baking powder
Temp: 350

¼ C butter (½ stick)
½ C light brown sugar
Pineapple slices
Marichino cherries

Temperature: 350

Warning: This recipe will yield a dense (although good-tasting) cake that does not rise well.  I advise that you substitute the Buttermilk Cake as a base for this recipe.

Melt the butter and brown sugar for the topping together slowly over low heat.  Pour into the bottom of a buttered (or non-stick spray) 9" round or square pan or heavy (iron) skillet.  Arrange pineapple slices in the pan over the melted sugar and butter mix.  Place a maraschino cherry in the center of each slice.

Cream the butter and sugar.  Add eggs one at a time and beat until mix is light and fluffy.  Add vanilla and pineapple juice.  Combine all dry ingredients and add in 3 parts alternately with the buttermilk.  Pour the cake batter carefully over the pineapple slices.  Bake for 30-40 minutes.  Allow to cool briefly then turn the cake upside down on a serving plate to remove from the pan.


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