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Pineapple Upside Down Cake

What you need: 

1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 (20 ounce) can pineapple chunks in unsweetened pineapple juice
1/3 cup oil
1 tablespoon white vinegar
1/4 cup unpacked brown sugar

What you do: 

1. Preheat oven to 350 degrees F. In a bowl, combine flour, sugar, baking soda, and salt. Pour juice off can of pineapple into 1 cup measuring cup-it should be about 3/4 cup juice. Add water to make 1 cup. In a separate bowl, combine the pineapple juice, oil, and vinegar.
2. Dump pineapple chunks into the bottom of a 12" spring form pan (you could use an 8" x 8" or other sized spring form, just adjust cooking time). Sprinkle with brown sugar.
3. Quickly mix wet ingredients into dry, stirring quickly to combine ingredients well and get out the big lumps. Pour into pan on top of the pineapple/brown sugar mix.
4. Bake for 25 to 35 minutes, or until golden on top and a toothpick inserted in the center comes out clean. (Baking time will depend on pan size) Let cool and loosen sides of cake from pan. Remove side ring and place serving plate on top. Flip cake over onto serving plate and remove pan bottom.
Eat. Yumm.
Source of recipe: This is a modification of Jeanne's White Cake recipe I found here under Wedding Recipes. This cake turned out well so I thought I would share! This makes a pretty sweet, moist cake. You can replace the juice with just water if you are concerned about it being "too sweet".

Preparation Time: 
10 minutes, Cooking time: 25 to 30 minutes
Cooking Time: 
25 to 30 minutes
Servings: 
8 to 12
Recipe Category: 

SO HOW'D IT GO?

sooooooo yummy. i just took it out of the ovenand when i was trying to get it out of the pan, it completely broke into 4 pieces :[
my faul though, i didnt let it cool too much and its really humid today. BUT i got to eat come of the pieces and believe me i'll be making this one again. i covered it with pineapple rum icing and it looks a little better. thanks for the recipie!

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I didn't have any processed pineapple,  was wanting to use up what was left of my fresh pineapple. So I did compromise., and use some water of the juice I was short on. Came out wonderful.

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this was a great recipe!  i layered coconut with the brown sugar, and pineapple with instead of cherries (didn't have any)... dried turkish apricots in the middle for a little added color/flare... it was so yummy!  it was a little dry however... i think i will add a over-ripe mashed banana next time... and leave the coconut in and do like a tropical upsidedown cake... definately going into the rotation!

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I made this a couple of weeks ago and it was absolutely delicious!!!  Ok, so I think I undercooked it a tad and it collapsed in the middle...but, it was sooooo good that it didn't even matter.

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This recipe didn't really work out for me. I followed the recipe exactly, except I substituted the oil for applesauce and baking powder for baking soda, and it turned out chewy. Also, I used a 10 inch springform pan, and the batter justspread itself over the pineapples, so I got a really thin layer and ended up having to make two to make up for it. I've checked and double-checked the recipe, but  I can't find anything I did wrong. Was it perhaps the change in ingredients?

I'd like to try this recipe again: it was beautiful, but I really don't want to if that's the cake I'll be making.

the problems you had with the cake are a result of the modifications you made. taking out all the oil will make things weird in general and baking soda and baking powder are NOT the same. this recipe NEEDS the baking soda because the vinegar helps rise the cake--making it light. that is why you got a chewy cake.

Thanks. I'll try it again, I suppose.. after my parents forget about the incident. :).

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DELISH!!  ;)b

I'd definitely add maraschino cherries to the ingredients list, though, it makes it so much prettier and gives you a fun taste when you bite into the piece with a cherry on it. Just drop a cherry into the middle of the pineapple ring (definitely ring, not chunks) before you put the cake batter in and viola! A prettier cake! And it's SO GOOD! It disappeared in like a day, my family was all over it, lol. Greeeeeeeat recipe!

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I have made this cake about 5 times now, varying ingredients each time. I always bake mine in an 8x8 and it does take longer to cook, around 45 minutes, but it is worth the wait. Very YUMMY!

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I made the recipe pretty much as is but used 1/4cp oil. It was pretty good but needed atleast 55mins to cook, this could be b/c I used an 8X8 pan.  Next time I'll try it in the pan suggested and see how it goes.

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Took this to a book club meeting last night. This was so good, I didn't add the 1/4 cup of sugar, I just sprinkled some brown sugar on the rings and used all the juice from the can of pineapples. Very light and tasty, I'll be using this again in the future. Thanks for the wonderful recipe.

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This recipe is awesome~ i used rings and cherries because thats how my momma did it.  I used a Pyrex pie dish instead of a springform, forgot to grease it, and it still came out in one piece.  This recipe is going into heavy rotation this year for sure, thanks!

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