Cookbook:Original Pineapple Upside-Down Cake

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Cookbook | Ingredients | Recipes | Dessert

The original Dole recipe for Pineapple Upside-Down Cake.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Drain the juice from 1 large can of either Crushed or Sliced Pineapple.
  2. Sift 2 cups flour. Sift again with 2 teaspoons baking powder and 1/2 teaspoon salt.
  3. Cream 1/2 cup butter or substitute, gradually add 1 cup sugar; cream well.
  4. Beat yolks and whites of 2 eggs separately. Add yolks to creamed mixture; mix well, then add flour and 1/2 cup milk alternately, mixing well.
  5. Fold the 2 beaten egg whites and 1 teaspoon vanilla.
  6. Melt 2 tablespoons butter in large frying pan.
  7. Spread 1 cup of brown sugar over pan.
  8. Add pineapple (if sliced is used, place slices closely together on the sugar; if Crushed, simply pour in the well-drained fruit).
  9. Pour cake batter over fruit.
  10. Bake 45 minutes (at 350 degrees).
  11. Turn upside-down on serving dish and garnish with maraschino cherries.

Notes, tips and variations[edit | edit source]