This pineapple upside-down cake is very moist and has a thick layer of pineapple and brown sugar topping. It makes a great summer dessert but works well any time of the year.
Pineapple Upside-Down Cake
Servings: 12 – 32
Ingredients
- 2 c Cake Flour
- ½ c Pudding Mix
- 2 tsp Baking Powder
- ½ tsp Salt
- ¼ c Powdered Milk
- 1 ½ c Butter
- 1 ½ c Sugar
- 8 Egg Yolks
- 1 ½ tsp Vanilla
- 2 tbsp Bacon Grease
- 1 ½ c Brown Sugar
- 20 oz Pineapple Rings
- 40 oz Crushed Pineapple
- 20 Maraschino Cherries
Instructions
- Preheat oven to 325°.
- Drain the pineapple and save the juice in a separate bowl. Set both aside.
- Mix flour, pudding, baking powder, powdered milk, and salt in a bowl. Set aside.
- In a separate bowl beat one cup of butter and sugar.
- Add egg yolks one at a time until mixed, then add vanilla.
- Slowly mix in the flour mixture and ½ cup of pineapple juice a little at a time until just mixed.
- Stir in 2 cups of crushed pineapple. Set aside.
- Take two 8 inch round pans and place a half stick of butter (¼ cup) and a tbsp of bacon grease in each. Place the pans in the oven until the butter and grease has melted and remove from oven.
- Add ¾ cup of brown sugar to each pan and stir to combine and spread evenly over the bottom.
- Add 1 ½ cups of crushed pineapple to each pan spread evenly.
- Place pineapple rings in circle around outer edges of each pan and 1 ring in the center. Place a maraschino cherry into the center of each pineapple.
- Slowly pour cake batter over the top of the pineapple rings and brown sugar mixture, making sure to evenly distribute the batter between both pans.
- Bake for 45-55 minutes.
- Remove from oven and let cool for 5 minutes.
- Turn each cake onto a platter so that the bottom is now the top.