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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?

made this for a dinner party last night! I actually ended up making it twice. the first time around, i messed up and took it out of the oven too early. But it was so good, I kept eating the cooked parts as I prepared for the dinner. It was so bad for my belly! haha. Second time around, I ran out of sugar, so I used brown sugar and it didn't come out as sweet. nonetheless, it was great. :) Thank you for this easy and delicious recipe! definetly going to make this over and over and over...

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Amazing.  My omni-husband has been craving pineapple upside down cake and BP certainly didn't let us down with this recipe.  We can't stop eating it!  I used the spring-form pan as suggested (30 minutes baking time), along with pineapple rings and cherries.  I miiiight just be picking up another can of pineapple rings tomorrow so I can make another one.  :pig:  I know what I'm bringing to the next work brunch!

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my mom made this for me.  it was the first time shes ever made a cake from scratch and she forgot to add the sugar to the batter.  she realized after the cake was in the oven and so she just hoped for the best.  texture wise the cake is a little dense, definitely not light and fluffy but it still tastes delicious!  the cake itself tastes kinda cobbler/bisquik-y but the brown sugar & pineapples on top are sweet enough to still make it taste desserty.  so - if you wanna cut a bunch of calories out of this leave out the sugar, it's still good!

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i can't get any cake that size to work. i did the white cake i based this on double and in a big pan... didn't work well. rise was off and it was "oily" for some reason  ::)

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has anyone doubled this and baked it in a 9x13 pan with success? 

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This cake was very moist.  I am going to add some vanilla next time because it just didn't have the flavor I wanted.  But otherwise it was great.  I am vegetarian and never knew that vegan cake can be so moist.  Thank you for opening my eyes.

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I've now made it a few times since finding the recipe in september(and i hardly ever cook since I'm a college student on my own haha)

My only issue was that whenever I flipped it over the top woud  want to stick to the pan, I made it with a spring form pan though. Any advice?

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This cake was perfect! The texture melts in your mouth, it's just the right amount of moisture, and it tastes fabulous.  The only drawback, it's freakin' addictive! I probably could have eaten this whole cake at one sitting but I didn't! So good.

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I think I'm the only person so far who hasn't really loved this recipe.  I made it exactly as written and it turned out very weird.  I used a 8x8" pan and the middle never really got all the way done and I had to cook it so long that the outer edges turned extremely dark brown and got very rubbery.  Don't get me wrong it tasted pretty darn good but with all that sugar it was bound to!  I couldn't serve it very easily and it looked strange.  I wonder what went wrong?  If I used more water instead of juice and a larger, more shallow pan would it have turned out better?

Yes, absolutely. I had problems with baked good until I got an oven thermometer and it helped me out geatly! I highly suggest getting yourself one :)
it sounds like your oven temp is off. usually when things "bake weird" like you describe it means your oven isn't sitting at the right temp. have you had problems with other baked goods? if so, i would suggest getting an oven thermometer. i have to use one b/c my oven doesn't have number on the dial  ::) but it works well.

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I think I'm the only person so far who hasn't really loved this recipe.  I made it exactly as written and it turned out very weird.  I used a 8x8" pan and the middle never really got all the way done and I had to cook it so long that the outer edges turned extremely dark brown and got very rubbery.  Don't get me wrong it tasted pretty darn good but with all that sugar it was bound to!  I couldn't serve it very easily and it looked strange.  I wonder what went wrong?  If I used more water instead of juice and a larger, more shallow pan would it have turned out better?

it sounds like your oven temp is off. usually when things "bake weird" like you describe it means your oven isn't sitting at the right temp. have you had problems with other baked goods? if so, i would suggest getting an oven thermometer. i have to use one b/c my oven doesn't have number on the dial  ::) but it works well.

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