Pineapple Upside Down Cake Recipe

I collect old church cookbooks. I figure if you can’t trust the old recipes of good, Christian women trying to show off to their congregation, who can you trust?

One day I went hunting for a pineapple upside down cake that would not harm any boxed cake mixes. I, of course, started with my church cookbooks. Nothing. Another. Nothing. Another. Nothing. I finally found one but the recipe included shortening and didn’t trip my trigger.

Eventually, I came up with this one which is perfect for all your potluck showing-off needs.

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Preheat oven to 350F.

Cake Ingredients

  • 2 cups sugar
  • 1/4 cup butter, softened
  • 3 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla
  • 1 cup hot water

Cream sugar & butter together. Mix in dry ingredients. Place eggs, buttermilk, vegetable oil, butter. & vanilla in a medium bowl and mix together well. Pour wet ingredients into mixture and continue to mix. Add hot water. Turn mixer off and use a rubber spatula to scrape ingredients from sides of bowl down into the batter. Mix some more until well combined. Set aside.

 Topping Ingredients

  • 1/3 cup melted butter
  • 1 3/4 cups brown sugar
  • About 9 canned pineapple rings
  • About 9 maraschino cherries (more if you like)

Stir brown sugar into melted butter. Pour brown sugar mixture into a 9 X 13 baking pan. Lay about 9 pineapple slices evenly across pan on top of brown sugar mixture. place a cherry in the middle of each pineapple slice. Carefully pour cake batter into baking pan.

Bake for about 45 minutes or until cake springs back when touched in middle or if a clean fork poked into the middle comes out clean. Allow to cool for about 15 minutes. Place a 9 X 13 platter over cake. Carefully flip the cake over onto platter. Makes about 9 servings.

Trigger-trippin’ goodness. I think it will have you singing hallelujah and doing the hula in no time.

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