Pineapple Upside Down Cake
Adults always thought Granny’s Pineapple Upside Down Cake was a dessert of elegance and taste. But we kids were on the other side of that opinion. A cake with the crispy edges and no creamy frosting just didn’t make sense. We are not even sure we ever tried it. Pineapple juice was okay, but we wanted chocolate cake, or funfetti, or even a plain old brownie for dessert.
All these years later, when we started this blog, family and friends requested Granny’s Famous Pineapple Upside Down Cake. Now that we are grown up we wanted to understand why the cake was so special. We learned from the recipe card that the cake is Granny’s mother’s Blitzkuchen, or lightening cake.
Granny’s special cake had to be made when we were together. In fact, we had to make it twice because first try was a pretty epic fail. Lucky for us, lighting cake is so named because it can be made in a flash. Making this a second time was quite fast and easy (now that we knew what we were doing).
Our second Pineapple Upside Down Cake was elegant and DELICIOUS. We regret turning up our immature noses and tastebuds at this cake because our opinion of Pineapple Upside Down Cake has been turned upside down. The only way that this cake could be any better is if Granny were here, and she made it for us herself. We’d never turn our noses up at that.
This is our Grandmother's most famous recipe. It is a recipe special enough for any occasion, everyone will want seconds!
- 3 T butter
- 1 c brown sugar
- 1 can pineapple slices
- to taste maraschino cherries
- 1 1/2 c flour
- 1 c sugar
- 3 t baking powder
- 1/4 c oil
- 2 eggs
- milk a few tablespoons
- 1 t vanilla
Melt butter in a 10 inch iron skillet. Add the brown sugar and heat slowly until the sugar and butter blend and begin to bubble.
Arrange half slices of pineapple standing against the sides of the pan. Arrange remaining slices flat in the pan on the brown sugar mixture. Put cherries in the center of the pineapples.
Pour lightning cake batter into the pan and bake at 350 for 35-40 minutes, until pick comes out clean.
Sift together flour, sugar, baking powder.
Into a measuring cup, pour oil then drop in eggs. Fill the cup to 7/8 full with milk (only a few tablespoons, do this slowly).
Make a well into the dry ingredients and pour in the wet. Add vanilla and beat until well mixed.
Bake at 350 degrees
When making this, we did not have a round cast iron skillet and made this in a glass baking dish. If making in a glass dish, reduce the oven temp to 325 and cook for approximately 40 minutes.