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Pineapple Upside-Down Cake I

SUBMITTED BY: Stephanie

"This is my favorite Pineapple Upside-Down Cake recipe out of the ones that I have tried. Hope you like it!"
Original recipe yield 1 -9x13 inch cake

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 6 tablespoons unsalted butter
  • 1 cup packed brown sugar
  • 1 tablespoon honey
  • 12 slices canned pineapple
  • 1/4 cup unsweetened pineapple juice
  • 1/2 cup dried currants
  • 1/4 cup sliced almonds
  • 1/4 cup dark rum
  • 1/4 cup buttermilk
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 6 tablespoons unsalted butter
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 cup sliced almonds

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To Make Topping: Combine 6 tablespoons of the unsalted butter or margarine, 1 cup of the packed brown sugar, and the honey in a medium sized saucepan. Cook over medium heat, stirring with a wooden spoon, until well blended and smooth. Pour into an ungreased 13x9 inch baking pan, tilting to evenly coat the bottom of the pan. Arrange pineapple slices in a decorative pattern in pan and sprinkle with dried currants and 1/4 cup of the sliced almonds
  3. In a small bowl combine rum, pineapple juice, and buttermilk. In another small bowl mix flour, baking powder, cinnamon, nutmeg, salt, and cloves together.
  4. In a large bowl cream 6 tablespoons of the butter and 1 cup of the packed brown sugar together until smooth. Add eggs one at a time, beating well after each addition. Beat in vanilla and almond extracts, scraping down the sides of the bowl. In three additions, beat in on low speed of an electric mixer the flour and the rum mixtures alternately, beating for about 45 seconds after each addition. Scrape down sides of bowl when needed. Spoon batter over the pineapple in the pan, spreading evenly.
  5. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until a wooden pick inserted into the center comes out clean. Remove pan from oven and let stand for about 10 minutes. Turn pan upside down onto a serving platter and let stand in pan for 10 more minutes. Remove pan and garnish with sliced almonds, if desired.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 25, 2003 by HCUMMINS
The flavors mix wonderfully. As I searched the various pineapple upside down cakes I picked... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 25, 2003 by GORET6
This was good, but turned out a little dry. Next time I will add more pinnapple and some... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2007 by FRAMBUESA
Ridiculously delicious. Pineapple upside down cake is my very favorite kind of cake...I've... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 9, 2007 by Shezzza
I really liked this version of pinapple upside-down cake. However, it was more reminiscent of... MORE


 
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Nutritional Information
Pineapple Upside-Down Cake I

Servings Per Recipe: 24

Amount Per Serving

Calories: 211

  • Total Fat: 7.3g
  • Cholesterol: 33mg
  • Sodium: 84mg
  • Total Carbs: 33.7g
  •     Dietary Fiber: 0.9g
  • Protein: 2g

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