My Mothers Upside Down Cake Recipes

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LIKE MOM'S PINEAPPLE UPSIDE DOWN CAKE



Like Mom's Pineapple Upside Down Cake image

My mom made the best pineapple upside down cake and unfortunately no one in the family has the recipe. I found this recipe on the internet somewhere, and its taste like my Mom's recipe. It is so yummy and no yellow cake mix. Note: This was edited from when it was first posted, I accidently added all the butter with the brown sugar for top coating.

Provided by diner524

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 11

1/2 cup butter (1 stick divided)
1 cup brown sugar
1 (20 ounce) can pineapple slices (save juice)
3 eggs
1 cup sugar
1/4 cup milk
1/4 cup pineapple juice (or can use 1/2 cup pineapple juice-omit milk)
1 teaspoon vanilla
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt

Steps:

  • Use a 9 or 10 inch cast iron skillet or pan.
  • Melt 1/4 cup of the butter over low heat in skillet, add brown sugar make sure evenly coats bottom.
  • Take pan off of the heat, arrange pineapple slices on top of brown sugar.
  • In a large bowl, cream other 1/4 cup of butter with the sugar. Add eggs, one at a time, mix until blended. Add juice, milk if using, and vanilla. Beat until sugar is well dissolved.
  • Sift flour, baking powder and salt and mix with the egg mixture until well blended.
  • Pour batter into the skillet/pan.
  • Bake at 350 degrees for 35 minutes.
  • Let cool for 10 minutes and then put plate over skillet/pan and flip over.

MY MOTHER'S UPSIDE DOWN CAKE



My Mother's Upside Down Cake image

One of the major reasons I joined this website, yes I know there are many recipes. But try this one and see what you think, compare with your own :) You will certainly NOT be disappointed. I also find it is an excuse to get kids to eat fruit! We would always demand this every Sunday after a roast, and pour tonnes of golden syrup over it and let the sponge absorb all the sweet gooeyness.

Provided by Another cuppa

Categories     Dessert

Time 1h25m

Yield 1 cake, 4-6 serving(s)

Number Of Ingredients 9

8 ounces pineapple (canned and well drained, or fresh)
2 ounces butter
2 ounces brown sugar
1 tablespoon golden syrup or 1 tablespoon honey
2 bananas (sliced)
5 ounces butter or 5 ounces margarine
5 ounces caster sugar
3 eggs
6 ounces self raising flour

Steps:

  • Preheat the oven to 180-190°C/350-375°F/gas mark 4.
  • Prepare the fruit, melt the butter and pour into the bottom of a 7 inch ovenproof dish or cake tin (one with a loose base). Top with the brown sugar and golden syrup and arrange the pineapple rings on the glaze. Add a piece of banana in the centre of each ring (you might need only one banana depending on its size).
  • For the Cake: Cream the butter (or margarine) and sugar. Gradually beat in the eggs, then fold in the flour. Spread over the fruit then bake for approximately 1 1/4 hours. Turn out, serve hot with a helping of cool double cream which soaks so yummily into the sponge -- or even cold as a cake rather than a dessert.
  • Warning: to not leave the remaining cake batter on the side- you'll demolish it! or the kids will :).
  • Serves 4 as a dessert, 6 for tea.

Nutrition Facts : Calories 860.6, Fat 44.5, SaturatedFat 26.8, Cholesterol 246.2, Sodium 417.3, Carbohydrate 109.1, Fiber 3.5, Sugar 63.7, Protein 10.8

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