SWEETTABLESCAPES was recently asked to bake an Upside Down Pineapple cake for a special birthday. The guest of honor wanted his favorite childhood cake to celebrate with!
We are glad to report that it “tasted like his grandmother’s” ! Mission accomplished.
If you want a beautiful looking cake, this certainly works, with the added benefit of a fairly easy preparation. It was not my grandmother’s recipe but still came from a reliable source (Martha Stewart) and we truly recommend this cake for all pineapple lovers out there.
- 1 1/3 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 3/4 cup milk
- 1 teaspoon vanilla
- 1 egg
- Grated rind from 1 lime
- 1 tablespoon fresh lime juice
- 1/4 cup butter (1/2 stick)
- 1/2 cup dark brown sugar
- 1 fresh, ripe pineapple, sliced, or one 20-ounce can pineapple slices
- 15 pecans
- Preheat the oven to 350 degrees Fahrenheit. In a mixing bowl, sift together the flour, sugar, baking powder, and salt. Add the oil and milk to the bowl and beat for 1 minute. Add the vanilla, egg, lime rind, and lime juice, blending just until well combined.
- In a cast-iron skillet over medium heat, melt the butter. Remove from the heat and sprinkle the brown sugar around the skillet. Arrange the pineapple slices and pecans on top. Pour the batter evenly over the top and bake for 45 minutes.
- Remove from the oven and cool the cake in the pan for 5 minutes. Turn the cake out onto a circular platter.