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For whatever reason, I've got a hankering for pineapple upside down cake.....

Can you point me to your favorite recipe or pass on some tips?

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  1. The pineapple upside down cake in Flour (Joanne Chang cookbook) is outstanding.

    1. I make the recipe in Rick Bayless' Everyday Mexican. Easy to make and very yummy.

      1 Reply
      1. re: maple99

        I was going to recommend this one, though I've never actually made it with pineapple (I used rhubarb). Still, it's a good and easy cake.

      2. The ATK/CI one is my personal favorite.

        2 Replies
        1. re: rasputina

          I like this one as well - cooking down the fresh pineapple really makes the topping extra special.

          1. re: biondanonima

            You know what, I've never done that step. I just put the fresh or canned pineapple, whichever I have on hand on top of the brown sugar like usual. I just like the texture of their cake recipe.

        2. Are you using fresh or canned pineapple? My recipe uses some of the canned juice for the liquid.

          1. http://www.joyofbaking.com/PineappleU...

            this one from joy of baking is very good. i have also made it subbing coconut milk for the regular milk.

            1. This is the recipe I love & use. It has the classic flavor:

              Heat oven to 350°
              1/3 c butter
              1/2 c brown sugar
              1 lg can pineapple slices (6 T juice reserved for batter)
              Maraschino cherries
              Pecan halves

              Prepare pan:
              Melt butter in pan.
              Sprinkle with sugar.
              Arrange drained pineapple.
              Garnish with pecans & cherries.

              Batter:
              2 eggs
              2/3 c white sugar
              6 T pineapple juice
              1/2 t vanilla extract
              1 c flour
              1/3 t baking powder
              1/4 t salt

              Beat eggs for 5 minutes.
              Gradually add sugar
              Add juice & vanilla.
              Sift dry ing.
              Beat into mixture all at once.
              Pour over fruit & nuts in pan
              Bake 45 min.

              Immediately turn upside down on serving platter.
              Wait a few minutes before lifting pan off of cake.

              1 Reply
              1. It is a breeze to make a very forgiving cake. I use the recipe from an old Canadian cookbook by Kate Aitken.
                http://goodlifemississauga.com/120-gl...

                12 Replies
                1. re: Ruthie789

                  You are so right! Can't really go wrong with a fresh pineapple upside down cake. When my kids were little they called it the upside downer and giggled with every bite.

                  One of those comfort foods that I never tire of.

                  1. re: HillJ

                    Me too! It is really much better with fresh pineapple but I enjoy it all the same with the canned. I was watching a TV show the other day and someone used a precut cored pineapple for her cake. I would have never thought of doing that.

                    1. re: Ruthie789

                      I've seen those gadgets in the store and always smile to myself. I LOVE cutting pineapples apart. I find it very therapeutic actually. I have also used roasted pineapple for the cake but only my sister makes the cake with canned fruit. It's all good!

                      1. re: HillJ

                        I've never been tempted to buy a pineapple corer. Seems like they would waste a lot of edible fruit. It's pretty easy to butcher a pineapple with a chef's knife, particularly once you realize that the eyes line up diagonally into spirals, so you can cut a little V trench to get rid of lots of eyes at once, if you want to.

                        1. re: greygarious

                          I know CHOW did run a Product Review on one of these but even with a tremor, I manage to do just fine with a good knife on pineapples. Some of the demonstrations I've seen using corers of all types (with the exception of the apple corer) seem to have a good deal of waste, I agree.

                          1. re: greygarious

                            I agree I trim my own pineapple. I was not as much referring to the pineapple corer but to the fact that you can buy pineapples from the store that have the core removed and are trimmed. I personally prefer to cut my own. However it is an option canned, fresh, "fresh but trimmed" at the store.

                            1. re: Ruthie789

                              Oh I misunderstood. The already sliced fresh pineapple in the markets near me charge considerably more. So unlike MidwTT, I wouldn't buy it presliced. Plus they weigh the fruit with the heavy natural juices. I'm not paying for liquid :)

                              But all this pineapple talk has me considering a bake off this weekend! The fresh golden pineapples have been so good lately!

                              1. re: HillJ

                                Yes they are more expensive, I do not really like them myself. A pineapple concoction on the weekend sounds delicious.

                          2. re: HillJ

                            I'm sure the roasted must be delicious.

                            1. re: Ruthie789

                              If you like caramelized sugars from fresh fruit, then yes. I happen to like the flavor. I roast pineapple as a topping pretty often.

                          3. re: Ruthie789

                            My grocery offers cored fresh pineapple at the same price as "skin on". When I'm planning to use it within a few days this is a great time-saver -- just slice or cube and carry on.

                            1. re: MidwesternerTT

                              I saw a show on pineapple upside down cake and this is what she used for the pineapple.

                      2. I love the one from Camille Glenn's "Heritage of Southern Cooking." The texture of the cake is amazing. I seem to recall that she calls for prunes or pecans (faulty aging memory at work here) rather than maraschino cherries, but I use the cherries as that's what my mother used and I just like it that way.

                        1. I have a recipe from the 60's (!) that was made in an electric frying pan. The recipe is too vague to pass on but the electric frying pan made a delicious crusty gooey topping. It was made with a box mix which apparently had instructions for using an electric frying pan to bake a cake. My recipe card says to use the juice from the pineapple rings to make the cake mix.

                          3 Replies
                          1. re: Berheenia

                            That sounds awesome, actually - like a pineapple tarte tatin, sort of. I wish I had an electric skillet so I could try it!

                            1. re: biondanonima

                              That shouldn't make a difference. Both the electric pan and your stovetop burner are supplying heat only from the bottom, so a covered frying pan can accomplish the same thing if you know what temperatures your burner achieves. Chances are that Berheenia's recipe was developed to show off the possibilities of that then-newfangled appliance.

                              1. re: greygarious

                                Yes, I may try it on the stovetop in a heavy skillet with a tight-fitting lid and see how it goes. PUDC is DH's favorite Easter dessert so I will have an excuse to make one soon.