I went to a ’60s themed cocktail party last week and wanted to bring something of the era as a treat, so I scoured my mom’s recipe box and found my grandma’s recipe for a Pineapple Upside Down Cake that seemed perfect. I love how it turned out.
- Large can of sliced pineapple (save the juice)
- Maraschino cherries
- 1/4 cup butter
- 2/3 cup packed brown sugar
- 2 eggs (separate the yolk from the whites and put both aside)
- 3/4 cup sugar
- 1/4 cup boiling pineapple juice
- 3/4 cup cake flour (I used all-purpose flour and it worked just fine)
- 1/8 teaspoon salt
- 1/2 teaspoon baking powder
- Preheat oven to 325*F.
- In a small pan over medium heat, melt the butter and brown sugar until completely mixed together and caramelized. Don't let it burn.
- Pour into an 8" cake pan, making sure to coat the whole bottom.
- Arrange pineapple slices in the bottom of the cake pan on top of the caramel mixture. I put one in the middle and six around it.
- Place halved cherries inside and in between the pineapple slices.
- Beat egg yolks until very thick.
- Gradually add sugar to yolks and continue beating.
- Boil pineapple juice in a small sauce pan and add to egg/sugar mixture. Combine well.
- Then add the dry ingredients slowly to the wet mixture; mix until smooth.
- Beat the egg whites until stiff and fold into the batter.
- Bake for 50 minutes, checking it every so often.***
- It should be done once a toothpick comes out clean or almost clean.
***Notes on baking time
The recipe I used somehow forgot to put how long to cook the cake on it. At 325*F, mine took 50-55 minutes to completely cook. Since it was taking so long, I ended up changing the temperature to 350*F for the last few minutes. My experience may be different from yours, so check on the cake occasionally to make sure you don't over bake it.
Here’s some other great photos from the cocktail party: