Old Fashioned Pineapple Cake Recipes

OLD FASHIONED PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
• Sift together flour, baking powder, and salt.
• Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until medium-stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.
• Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.

OLD FASHIONED PINEAPPLE CAKE RECIPE

Steps:

• In a medium sauce pot, add the following ingredients.
• Add milk.
• Add sugar.
• Add egg yolks.
• Add butter.
• Add vanilla.
• Place sauce pot on a COLD burner, then turn heat on to medium.
• Cook, stirring constantly to avoid making scrambled eggs, until thick, about 12 minutes.
• Add the drained crushed pineapple, stir together.
• Spread frosting between layers, on top, and sides.
• Enjoy

PINEAPPLE LAYER CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add egg yolks and egg, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, baking powder and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , In a large saucepan, combine the sugar, cornstarch and salt. Drain pineapple, reserving juice. Add pineapple to pan. Add water to juice to measure 3/4 cup; pour into pan and mix well. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat. Add butter and lemon juice. Cool completely. , For frosting, in a heavy saucepan, combine the sugar, egg whites, water and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. , Pour into a large bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes; set frosting aside., Set aside a third of the filling. Spread remaining filling between cake layers. Spread reserved filling in a 4-in. circle in the center of top layer. Frost the sides of cake and around the filling on top.

OLD FASHIONED UPSIDE-DOWN CAKE

Steps:

• Melt 1/3 cup of the butter in a 10-inch cast-iron skillet; stir in brown sugar until well blended.
• Drain pineapple, reserving 2 tablespoons of the syrup.
• Arrange pineapple slices close together in butter-sugar mixture.
• Center each slice with a cherry.
• Sift flour, baking powder and salt onto waxed paper.
• Beat egg whites until foamy in medium bowl.
• Beat in 1/4 cup of the granulated sugar a tablespoon at a time until meringue stands in soft peaks.
• With same beater, beat remaining 1/3 cup butter with remaining 1/2 cup sugar until fluffy.
• Beat in egg yolks, lemon rind, lemon juice and vanilla.
• Blend flour mixture into creamed mixture alternately with sour cream and the 2 tablespoons reserved pineapple syrup.
• Fold meringue until no streaks of white remain.
• Pour over pineapple in skillet.
• Bake in a 350° oven for 35 minutes or until center springs back when lightly touched with fingertip.
• Cool cake in skillet on wire rack for 10 minutes; then invert over serving plate.
• Allow skillet to remain over a cake a minute for syrup to drain from pan.
• Serve warm or cold.

GRANDMA'S PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a 9-inch cast iron skillet over medium heat. Stir in brown sugar; heat until bubbly. Remove from heat. Arrange pineapple rings and pecans on top.
• Sift flour, baking powder, and salt together in a bowl; repeat sifting twice more.
• Beat white sugar and eggs together in a bowl with an electric mixer until light and fluffy.
• Alternate folding flour mixture and pineapple juice into the egg mixture in 3 batches, beginning and ending with the flour mixture. Pour over pineapple slices.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 5 minutes. Invert carefully onto a serving platter.

OLD-FASHIONED PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F Drain pineapple slices, reserving 2 tablespoons of the syrup. In a very heavy or iron, 10-inch skillet with.
• heat-resistant handle, melt butter over medium heat. Add brown sugar, stirring until sugar is melted. Remove from heat.
• Arrange 8 pineapple slices on sugar mixture, overlapping slices slightly around edge of pan. Put one slice in center. Fill centers with pecan halves. Halve three remaining pineapple slices. Arrange around inside edge of skillet. Put pecans in centers.
• Into medium bowl, sift flour with granulated sugar, baking powder and salt. Add shortening and milk. With electric mixer at high speed, beat 2 minutes, or until mixture is smooth. Add egg and reserved 2 tablespoons pineapple syrup; beat 2 minutes longer.
• Gently pour cake batter over pineapple in skillet, spreading evenly, being careful not to disarrange pineapple. On rack in center of oven, bake 40 to 45 minutes, or until golden in color and surface of cake springs back when it's gently pressed with fingertip.
• Let skillet stand on wire rack 5 minutes to cool just slightly. With rotary beater, beat cream until stiff. With small spatula, loosen cake from edge of skillet all around. Place serving platter over the cake, and turn upside down; shake gently; lift off skillet.
• Serve cake warm, with the whipped cream or ice cream. Note: The pineapple upside-down cake was traditionally baked in an iron skillet. If your skillet does not have an iron or heatproof handle, wrap handle in foil before placing in the oven.