Pineapple Upside-Down Cake (Variation)

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jdtractorgirl

Assistant Cook
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Mar 11, 2009
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45
2 cups flour
1 ½ cups sugar
1 – 20 oz. can crushed pineapple (do not drain)
½ cup brown sugar (don’t mix in cake)
1 teaspoon soda
½ teaspoon salt



Topping:



1 cup canned sweetened condensed milk
1 cup sugar
1 stick margarine
1 teaspoon vanilla



Mix by hand the flour, sugar, soda, and salt. Add pineapple and mix well. Pour into a buttered 13 x 9 inch pan. Cover with brown sugar and pecans. Bake at 350 degrees for 30 to 40 minutes. Boil topping for 4 to 5 minutes. Pour over cooled cake.
 
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I don't see how that's "upside down." Usually I put the goo (brown sugar, nuts, butter, pineapple juice) in the pan first and then pour the batter over it and turn it out after baking.
 
I do the same, mudbug, and am experimenting how I can make miniature individual ones for a wedding tea in mini muffin tins with pineapple tidbits (pizza cut so they are tiny) and 1/4 maraschino cherries.

It is the presentation of the PUD mini cakes I am working on!

It is good to see you around, Mudbug!:flowers:
 
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Oh, I am getting good with times as with all my catering I have learned to make "little things"....and big ones as in wedding cakes LOL!
 
Oh, don't call me a pro, people will get the idea I know something about cooking! LOL. I just love what I do 'cause I get to play with my food!
 
so how is this one considered upside down if you have to broil as well as bake?

I don't get it & i'm way over 50!
 
Well, I agree with the non-upside down part, but it does sound like a delicious pineapple cake and I am going to give it a try.
 
My mother made me on off these PUD cakes for my birthday for decades. She lined the bottom of a cast iron pan with pinapple rings. In the middle of each ring was a maraschino cherry. I don't have her recipe, and she is no longer with us. But this cake was delicious. It had a razor sharp crust from lots of brown sugar I guess. When it was turned over it was also gorgeous just to look at. RIP Mom.
 
I think you may have misread a word. It's not "broil," but "boil." The topping is boiled before it's poured over the cake.


Ok i misspelled a word,


but the whole point of an upside down cake is............
after it's done cooking in the oven and removed all you should have to do is place a platter over the top of the cake pan and turn it over to remove it & serve, not have to mess with any toppings:rolleyes:
 
Yes, that is what I remember, too. God those cakes were so moist, sweet and just plain delicious. I have never been able to duplicate them, although I try and try.

Does anyone out there know how to make that bottom (was the top) a thick, hard almost hard-candy like consistency?
 
Guys ---- this is a variation on a pineapple upside down cake. I'm sorry I didn't put that in the title. It has obviously been a source of irritation for some. Rather than critiquing the title, try the recipe. It's a great variation of the pineapple upside down cake.
 
Sweetened condensed

So you are using sweetened condensed milk which is 60% sugar to start with and then adding 1 cup of more sugar to the topping?

Are you sure about that?

With 1 1/2 cup of sugar in the batter and 1/2 cup brown sugar?

That sounds waaay too sweet.
 
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Early on in the postings, the OP said it was a "Variation" of the traditional upside down cake.
This looks to have the taste of an upside down cake, without the bother of turning it upside down on a different platter. Yes it is a different, hence the use of the word "variation" in posting #8.
 
I suspect the directions are lacking. I'd guess the cake gets turned over and the topping goes on top after.
 
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