Pineapple Pudding & Cake

Lately I’ve been on a pineapple binge.  I can’t seem to get enough.  Too bad I can’t get my hands on a decent fresh pineapple.  Many years ago some friends brought home some pineapples from Hawaii (I think that’s where they got them).  Those were something I’ll never forget.  They were so good but except for those few pineapples, all I’ve ever had came from a can. Over the weekend I made pineapple pudding and it was so good! Remember my friend’s cookbook . . . . there’s a pineapple cake in there that I’ve made and love.  It has layers and filling and icing and when I make it, I can’t stop eating it.  For the past two weeks I’ve gotten out of bed thinking I was going to make that cake.  Then I think to myself . . If I make that cake, I’m going to eat way too much and then I’ll probably drink a Dr. Pepper with it! So, I haven’t made it.  I did make a pineapple upside down cake.  Normally I put a cherry in the center of the pineapple rings but I couldn’t find the cherries so I left them out.

I’m leaning more towards making these smaller cakes instead of of the bigger cakes but I suppose I should be leaning more towards eating an apple instead of any kind of cake.  This little cake is real easy to make!  If a 9″ square pan is used, the pineapple rings sit side by side but I used an 8″ pan and the rings kinda overlapped.

Pineapple Upside Down Cake

1 stick of butter 2/3 cup packed light brown sugar 9 pineapple rings (from canned pineapple in its own juice) maraschino cherries (if desired) 1-1/4 cups flour 1 cup sugar 1/3 cup shortening 1-1/2 tsp. baking powder 1/2 tsp. salt 3/4 cup milk 1 large egg 1/2 tsp. vanilla extract

Directions:

Preheat oven to 350.

Melt butter and add brown sugar.  Stir and pour into an 8″ or 9″ baking pan.

Drain pineapple well and layer slices on top of brown sugar/butter mixture.  Add a maraschino cherry to the center of each ring.

In a mixer bowl, add shortening and sugar.  Beat til blended.  Add egg and beat til blended.

In a separate bowl, combine flour, baking powder and salt.  Add the dry ingredients to the mixer bowl, alternating with the milk.  Stir in vanilla extract.

Beat until well blended — about 2 minutes.

Pour over pineapple slices.  Bake for 50 – 55 minutes.  Immediately invert pan over a platter and leave pan on top of cake for a few minutes so all the gooey goodness drains from the pan onto the cake.

Comments

  1. 1

    says

    2 days ago I made a pineapple upside down cake for DH (he loves it and I haven’t made him one in over 10 years). He was drooling all morning after I told him about the culinary delight I had in store for him.
    After I put the cake in the oven and commenced doing dishes to clean up the mess I had made – ACK!
    I found the pineapple draining – it seems I forgot to put any pineapple in this upside down cake.
    I spread the pineapple over the cake after it came out of the pan and DH assured me it was wonderful. I started leaving the cherries off decades ago because I rarely had them in stock – I almost forgot they are supposed to be there.
    Your cake looks so yummy – it surely won’t last very long.

  2. 2

    says

    My absolute favorite cake in the whole world! I can smell it just looking at the picture. Darn, now I want one and I have what I need to make it but OMG, I shouldn’t so I’ll come here all day and look at the picture and drool. 🙂

  3. 3

    Donna in KS says

    Oh, YUM!! I love pineapple, any way I have ever eaten it! I use to make upside down cakes all the time and have not for a long time. Sure sounds good today. BTW, I made the cranberry pork dish the other night…..hubby loved it and said to be sure to tell you that! I’m thinking the left overs tonight with sweet potato side dish and upside down cake. Thanks for the suggestion.

  4. 4

    says

    Oh yum…think I’ll make one right now. BTW…for future use…eating fresh pineapple before surgery aids in less pain. My daughter ate nearly an entire fresh pineapple leading up to her jaw surgery last year. But it has to be a fresh one…not canned.

  5. 5

    says

    Another great reason to go to Aldi — they have pineapple cheaper than in the other groceries. Have you tried Pineapple Lush cake? It is made with an angel food cake. Oh so good.

  6. 7

    says

    When I make it I use boxed lemon cake mix and use the leftover juice from the pineapple can (natural juices, not the syrup stuff) in place of the water. I’m pretty sure I use WAY more brown sugar than any recipe calls for, but who cares, right?

  7. 9

    says

    Someone was just commenting about pineapples slices, dusted in cinnamon, and grilled on the grill. Gotta try that one. Your cake looks scrumptious.

  8. 11

    Deb says

    Judy; You don’t need to worry too much about eating cake….

    I read your January Stash Sock post first and just said “eating right is really working for Judy!!” It looks like you are thinner from picture of you on the floor knitting. Way to go, You deserve a treat once in awhile too.

  9. 12

    Sandy says

    Oh boy, another Judy recipe and hubby is going to LOVE THIS!! I have never made a pineapple cake from scratch and it sounds easy with ingredients I have on hand. I will have to cut my computer time short tonight so I can mix up this cake. Thanks, Judy!

  10. 13

    says

    Oh man that looks SO good! Not on my allowed foods list though, sob 🙁 Though I shouldn’t complain, I’m losing a pound a day on my new food & exercise torture, err, routine.

  11. 14

    Brita says

    We’ve been eating fresh pineapples from WalMart, and they’ve always been very good. Your recipe sounds wonderful, I’m sure it wouldn’t last more than a day around here! As always, thanks for sharing. And here’s a little gentle pat going out to Speck for a speedy recovery.

  12. 15

    Gwen says

    Pineapple is one of my very favorites. My Mama made a pineapple cake the was so yummy. Layers of buttermilk cake with a cooked pineapple filling and chopped pecans between and on top. Frosted with 7-Minute Frosting. Now I’m really hungry and I certainly can’t have any of this cake. She also made pineapple pudding!

  13. 16

    Marla says

    I was just in San Diego last week for vacation and went to a flea market where they were selling fresh pineapples for $1 each. My DH and I bought one and ate it for breakfast in the hotel room before we had to leave for the airport. Oh my, was it ever good!! Left 67 degrees and a few hours later, landed in a snow storm in St. Louis! Back to reality!

  14. 17

    Mel Meister says

    Fresh pineapples should be available in the grocery. Here’s a hint to tell if they are ripe. Tug gently on an inner leaf. If it pops out easily, then the pineapple is ripe. Just a gentle tug is all you have to do. If the leave doesn’t budge, then move on to another pineapple.