Pineapple Upside down Cake

The recipe on the back of the Betty Crocker box especially for pineapple upside down cake is delicious, I've made it many times and always get compliments :)and it's easy!!

This one is delicious! My family LOVES it. Especially my dad, who's favorite cake is pineapple upside down cake.

1 stick unsalted butter
1/2 cup dark brown sugar
1 can (20 oz) juice packed pineapple slices, drained
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup sugar
1 tsp vanilla extract
2 lg eggs, lightly beaten
1/2 cup sour cream

1. Preheat oven to 350
2. In a small heavy saucepan over medium heat, melt 4 tbsp of the butter. Add the brown sugar and cook, stirring constantly, until the sugar dissolves and the mixture is thick and bubbly, about 2 mins.
3. Carefully pour the mixture into a 9 in round cake pan. quickly arrange the pineapple slices, overlapping slightly, on top of the sugar and press down gently. Set aside.
4. Stir together the flour, baking powder and salt. Set aside.
5. In a large bowl, cream the remaining 4 tbsp butter with the sugar. Beat in the vanilla, then the eggs. Continue to beat on high speed until the mixture is light and fluffy, about 3 minutes. In 3 parts, alternating with the sour cream, beginning and ending with the dry ingredients. Spread the batter evenly over the pineapple layer. Rap the pan gently once or twice on the countertop to remove any pockets.
6. Bake for 40 to 45 minutes, or until the cake shrinks from the sides of the pan and a toothpick inserted in the cake comes out clean.
7. Immediately run the tip of a knife around the edge of the pan to loosen the cake and invert it onto a plate. Serve warm or at room temp.

i have a recipe for a skillet pineapple upside down cake.

1/2 cup butter
1 cup packed brown sugar
1 can, 20oz, sliced pineapple
1/2 cup chopped pecans
3 eggs, separated
1 cup sugar
1 tsp vanilla
1 cup flour
1 tsp baking powder
1/4 tsp salt
maraschino cherries

melt butter in a 9 or 10 inch oven-proof skillet, add brown sugar, mix well until sugar melts. drain pineapple, reserving 1/3 cup juice. arrange about 8 pineapple slices over sugar, sprinkle nuts over pineapple, set aside. in a large bowl, beat egg yolks until thick and lemon colored, gradually add sugar, beating well, mix in vanilla and reserved pineapple juice. combine flour, baking powder and salt, add to batter, beating well. beat egg whites till stiff peaks, fold into batter. spoon batter into skillet. bake at 375 for 30-35 minutes until a toothpick comes out clean. let stand 10 min before inverting, place cherries in center of pineapple slices (my kids don't like the cherries cooked). hope you try and enjoy!

I'm sure there are some great recipes out there and this one is totally cheating but it is yummy!!

Buy any package of refrigerated biscuits (the kind you peel apart and bake). Using a muffin tin you put crushed pineapple or pineapple rings in the bottom of each tin, then put 1 biscuit, pour some of the pineapple juice (just a little) on each one and bake per the biscuit directions. They are quick, easy and yummy. Kids just love them!

Sorry this is late in responding, I was waiting to get the recipe from my mother who makes it like the following & it comes out perfect everytime:
Box Yellow Cake Mix - made by recipe on box
13 X 9 cake pan.
Unsalted STICK butter works best--tub butter won't melt as good.
Spray pan with Pam before melting butter.
Melt 1 stick butter or margarine in pan. Sprinkle brown sugar over melted butter. Place Pineapple rings on top of sugar with cherries in center of rings and between rings. Pour cake batter over and bake @ 350 til cake is done. Take cookie sheet/tray, place on top of cake & flip/turn over cake (to invert) but leave pan upside down over cake a couple of minutes til it loosens off then lift the pan off the cake.
If you find that the butter/sugar mix doesn't "spread" evenly, you may need to add just a little bit of the pineapple juice & mix w/it to make it more 'wet to spread' but not the entire can of juice. Good luck!!

Was your pan real dark or glass? If so, you have to reduce your oven temp to compensate. That might be the reason the yummy stuff was too dark.

did you melt the butter in the cake pan first? That's usually what I do, then add the brown sugar and arrange the pinaapples and cherries then add the batter. i generally use the recipie on the side of the box. I don't recall it asking for 55 minutes though. look for the pineapple suprieme cake, the directions should be on the side of the box. I've yet to have a bad cake following step by step! Godd luck!

Two suggestions I didnt see listed are... if you use a cast iron skillet like original recipes called for, use lots of butter. The second is make sure you use light brown sugar instead of the dark brown sugar. There is molasses in the brown sugar, that's what makes it brown, however there is is a lot more in the darker brown. Good luck :)

Sounds like there was too much brown sugar for the amount of butter. If you use the recipe again and it does the same thing, double the amount of butter. Also, I melt the butter in the cake pan to save on clean up. I also do not go by recipes for the brown sugar. I just sprinkle it on making sure to get a THIN but even layer before lying the pineapple rings & cherries in.

If you go to www.allrecipes.com it will have different suggestions. But the best part is that you can type in anything and they give you recipes BUT it also shows ratings and suggestions from other people. Just try typing it in and see the other adjustments people made..Hope it helps! I use it all the time! Good luck..

another suggestion would be turning the oven down some and letting it bake for the same time.

try this site: http://www.cooks.com/rec/search?q=pineapple+upside+down+cake

Cheep and easy
Use the cake mix for Upside down cake
Add 1-2 tsp vanilla ext to it
I some time add rum ext also
after you mix (box directions)

In pan 1 stick of butter in oven til it melts
brown sugar Light pineapple and cherries if you want them
then pour in the batter, bake with the box directions. Yum

I just made 4 on Wednesday for customers & hubby. I'm usually an old fashioned from scratch (and healthier choice)baker but I have to admit that I use the Duncan Hines Pineapple Supreme mix when making this one. Last I checked on my favorite site (allrecipes.com) I didn't see any recipes from scratch that had great reviews. I follow the directions on the side of the box. Things that could possibly cause your problem are: the darker colored pan, if you use pineapple juice from the canned pineapples rather than water, if you have your oven rack too low, if you're using a convection oven rather than a conventional. Hope you find something that works well for you!!

Use the pinapple cake mix in the box (I think betty crocker). It has a recipe on the box that has always been great and has never let me down. Use a glass pan. I never actually measure the butter and brown sugar but melt the butter in the pan. When you drain your pineapple save the juice for use instead of the water in the cake mix. Your cake will be so moist and delicious. Good luck cooking!

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