Some of my earliest memories of cooking involve leafing through my mom’s bright orange Betty Crocker cookbook (now I have my own purchased on Ebay) with it’s loose binding and influx of random recipes of notecards spilling out and finding some recipe to try. Whether it was cream puffs or pancakes or chocolate chip cookies (still the best chocolate chip cookie recipe I’ve ever made), Betty Crocker was a big influence in my cooking. One of the recipes I remember my mother always making was Pineapple Upside-Down Cake from the Betty Crocker cookbook. How could you not love brown sugar carmelized with butter soaked into the cake and pineapple slices? It’s a little piece of heaven on a plate.
Because I know how my mom loves this cake, I decided to make it for her for Mother’s Day. (Yes, I know, Mom’s Day was over a month ago…) This cake not only tastes yummy, but it looks lovely too. It could have been lovlier if I had picked up the right can of pineapple. I mistakenly purchased crushed pineapple instead of the pineapple rings that are typically placed on this cake. But it still tasted the same nonetheless. She was surprised to see this retro dessert and we all enjoyed it!
Here’s the recipe from the Betty Crocker website. If you have the groovy orange Betty Crocker cookbook, you’ll have to make the Dinette Cake for the batter and then follow the rest of the directions for Pineapple Upside-Down Cake. Enjoy!
Overall rating – 5 stars
(mine above, below from Betty Crocker site- what it should really look like….but it still tastes the same!)
|1/4||cup butter or margarine|
|2/3||cup packed brown sugar|
|9||slices pineapple in juice (from 14-oz can), drained|
|9||maraschino cherries without stems, if desired|
|1 1/3||cups Gold Medal® all-purpose flour|
|1||cup granulated sugar|
|1 1/2||teaspoons baking powder|
|1.||Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.|
|2.||In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.|
|3.||Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.|
|High Altitude (3500-6500 ft): Increase flour to 1 1/2 cups and baking powder to 1 teaspoon. Bake 50 to 55 minutes.|
1 Serving: Calories 390 (Calories from Fat 125); Total Fat 14g (Saturated Fat 6g, Trans Fat ncg); Cholesterol 40mg; Sodium 270mg; Total Carbohydrate 62g (Dietary Fiber 1g, Sugars ncg); Protein 4g Percent Daily Value*: Vitamin A 6%; Vitamin C 4%; Calcium 10%; Iron 8% Exchanges: 1 1/2 Starch; 1 Fruit; 1 1/2 Other Carbohydrate; 0 Vegetable; 2 1/2