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Pineapple Upside Down Cake

My SO's favorite cake is pineapple upside down cake. Since I don't like it, I've never made it before. But his birthday is next month so I'd like to make him one....I know it's a little ahead of time but I'm a planner :)

So what are your favorite recipes for this cake?

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  1. I like starting w/ caramelized brown sugar/butter in cast iron and then adding fresh pineapples to that before pouring in the batter. Something like this:

    http://www.seriouseats.com/recipes/20...

    1. Because you're trying to recreate a favorite, it would be a good idea to gently query your SO about his favorite Pineapple Upside Down Cake. There are many versions -- a completely made-from-scratch version VS the easy-peasy box yellow cake + canned pineapple rings. Success might depend on which one he prefers. If his mother made this for him, you might ask her. Recreating childhood food memories for someone can be difficult when you're flying blind.

      7 Replies
      1. re: Sherri

        You know that's probably a good idea. I think the one chowser linked to looks lovely, but based on my previous experience with his mom's cooking... it probably came from boxes and cans :)

        1. re: juliejulez

          I make pineapple upside down cakes using the box mix (either Betty Crocker or Duncan Hines, I forget which), canned pineapple rings, brown sugar, butter, and maraschino cherries, and everyone LOVES IT. It always comes out moist and perfect, far better than any other boxed cake mixes I've ever used.

            1. re: C. Hamster

              Big Bad and Hamster, would you mind posting your recipes, please. I have never had good luck with the recipes I have used and would love to find a recipe that really works for us.

              1. re: Wtg2Retire

                I literally follow the recipe on the side of the box. You can't go wrong, I promise.

                1. re: Big Bad Voodoo Lou

                  Thanks, Big Bad. I did not realize there was a recipe on the side of the box for Pineapple Upside Down Cake. Will check it out.

      2. I would say the "classic" pineapple upside down cake can be found in the Betty Crocker cookbook.

        1. I make a pineapple upside down cake as follows:

          Melt 1/4 cup of butter and 1/2 cup brown sugar in a 9`` square pan. Stir until dissolved, add 8 pineapple rounds and 8 maraschino cherries to middle fo the rounds. Put aside.

          Cake: 1 cup sifted cake flour, 1 teaspoon baking powder, 1/4 teaspoon of salt, 4 eggs separated, 1 cup of white sugar, 1 tablespoon melted butter, 1/2 teaspoon vanilla.

          Method: Sift together dry ingredients set aside. Beat egg yolks until light and lemon coloured and add 1/2 of the white sugar, add the 1 tablespoon of melted butter and the vanilla. In another bowl beat the egg whites until stiff and gradually beat in the other 1/2 cup of white sugar. Combine the two egg mixtures add the dry ingredients by folding in. Pour over the pineapple and cook in oven at 325 for 35-40 minutes. Invert onto a large platter, serve warm. Source: Kate Aitken Canadian Cook Book.

          1. I just made the Cooks Illustrated version with fresh pineapple and it was really fantastic. You precook the pineapple then reduce strained juices to make a caramelly, pineappley syrup.

            Found this link with the recipe: http://www.treats-sf.com/2012/05/pine...

            2 Replies
            1. re: bdegregory

              This is the one I make too, and I LOOOOOOOOOOOOVE it, but DH prefers canned pineapple because that's what he grew up with. Definitely ask your SO what he prefers.

              1. re: bdegregory

                I make the cooks illustrated one too, except I don't bother with the precooking of the pineapple. I just take the brown sugar and butter and cook it in the pan on the stove and then top with the pineapple and then add the cake batter. I do really like the cake texture of this one. I cook it in the Le Creuset tart tatin pan. It's so easy to flip out with the built in handles.

              2. As one PUDC lover looking out for another, I recommend using chopped pineapples instead of pineapple rings, this way you get pineapple goodness in every bite. Luckily for you, this cake is super easy to make. I recommend baking it in a cast iron pan too.

                1. If PUDC is a childhood memory and he is not a food adventurist, I agree that you'd best stick to the box and can recipe. But it's worth pointing out that the method is infinitely adaptable. For example, I love a rhubarb upside down cake whose batter is made with Trader Joe's multigrain baking mix. A gingerbread cake batter would be great. You can use apples, pears, bananas, peaches.....you name it. With pineapple or banana, I would use virgin coconut oil instead of butter, for extra tropical flavor. You can use maple sugar or syrup instead of brown sugar or in combination, especially with apples or pears. Add chopped nuts to the batter. Or butterscotch chips. Or craisins......

                  1 Reply
                  1. re: greygarious

                    Pineapple upside down gingerbread is terrific. It's a signature of a friend of mine, and he uses a dark, spicy gingerbread, which is a great foil for the sweet pineapple and brown sugar.