The original pineapple upside down cake

1 Servings

Ingredients

Quantity Ingredient
1 each Large can either crushed or sliced
Hawaiian pineapple
2 cups Flour
2 teaspoons Baking powder
½ teaspoon Salt
½ cup Butter
1 cup Sugar
2 eaches Eggs
1 teaspoon Vanilla
½ cup Milk
2 tablespoons Butter
1 cup Brown sugar
Maraschino cherries garnish
2 eggs separately.

Directions

This is the authentic recipe that won in Dole's first recipe contest.

It launched Pineapple Upside Down Cake on its way to fame. It's very good - and very sweet, as most desserts were in those days.

DIRECTIONS

Drain the juice from 1 large can either Crushed or Sliced Hawaiian Pineapple. Sift 2 cups flour. Sift again with 2 teaspoons baking powder and ½ teaspoon salt. Cream ½ cup butter or substitute, gradually add 1 cup sugar; cream well. Beat yolks and whites of Add yolks to creamed mixture; mix well, then add flour and ½ cup milk alternately, mixing well. Fold the 2 beaten egg whites and 1 teaspoon vanilla.

Melt 2 tablespoons butter in large frying pan. Spread 1 cup of brown sugar over pan. Add pineapple (if Sliced is used, place slices closely together on the sugar; if crushed, simply pour in the well-drained fruit).

Pour cake batter over fruit. Bake 45 minutes. Turn upside-down on serving dish and garnish with maraschino cherries. Whipped cream may be spread over top.

SOURCE: Dole Packaged Food Company Credits: The Upside Down Pineapple Cake article and recipe were provided by The Culinary CyberCity (www.culinary.net)and Dole Pineapple.

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