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At The Picket Fence with Vanessa Hunt

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March 28, 2013

Turning Pineapple Upside Down Cake..upside down!

 

Two Layered Pineapple Upside Down Cake from At The Picket Fence

Okay so maybe not actually upside down, but I definitely turned the classic pineapple upside down cake on it’s proverbial head.  I was researching 1920′s desserts  and came across several recipes for pineapple upside down cake; but being someone who always likes to liven things up and try something new I, of course, had to give a twist to the idea!

This my dear readers is a two layered round pineapple upside down cake.

Gasp I know…the audacity!

I can hear all of those 1920 housewives whispering about me right now…

“She couldn’t just be happy with our plain one layered square cake she HAD to go and change it all up. It’s just like her you know…she bobbed her hair too.  And wears short dresses. with fringe.” 

…er uh okay forgot I wasn’t ACTUALLY in 1920.

Two layered upside down cake from At The Picket Fence

Many people don’t know that the Pineapple Upside Down Cake first hit the scene in the 20′s with the invention of…you guessed it canned pineapple!  All those housewives in the Midwest who’d probably never even seen a pineapple let alone eaten one, were all of a sudden expected to come up with something to make with it.

Two layered pineapple upside down cake from At The Picket Fence

 So what else are you going to do if you’re a 1920′s Midwest housewife… bake a cake of course!  The Pineapple Upside Down Cake was a huge hit and it’s been with us in some variation ever since.  So here’s my take on it.  Hope you like it!

Print
Two Layered Pineapple Upside Down Cake~copyrighted by At The Picket Fence

Two Layered Pineapple Upside Down Cake~copyrighted by At The Picket Fence

I'm turning the classic Pineapple Upside Down Cake on its head with this two layered round version.

This recipe and photo are copyright protected by At The Picket Fence

Ingredients

  • 1/4 cup butter or margarine
  • 2/3 cup packed brown sugar
  • 1 14 oz. can pineapple slices, drained reserving juice
  • 1 jar maraschino cherries without stems
  • 2 2/3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 stick of butter, softened to room temperature
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 ½ cup milk
  • 2 eggs
  • 3 Tbs. reserved pineapple juice

Instructions

  • Heat oven to 350 degrees
  • Divide 1/4 cup butter between two 9″ round cake pans, place in oven and allow butter to melt
  • Remove pans from and divide and sprinkle brown sugar evenly between pans over melted butter Slice pineapple rings in half to fit around edge of pan as shown in picture on top of brown sugar mixture
  • Place remaining whole pineapple slices in middle of pan. Place cherry in center of each pineapple slice
  • 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
  • Divide batter between cake pans and pour batter over pineapple and cherries
  • Bake 45-50 minutes or until cake tester or toothpick inserted in center comes out clean
  • Immediately place heatproof serving plate upside down over pan; turn plate and pan over, leaving pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan
  • Loosen edges of cake in second pan by running a knife carefully along edge
  • With the aid of an offset spatula (or any wide long handled spatula) quickly but gently flip second cake over bracing with spatula and place on top of first cake
  • Make sure second layer is centered before removing spatula
  • Allow cake pan to rest for a minute or two on top of cake so that the brown sugar mixture can drizzle onto cake, allow cake to cool
3.1
https://www.atthepicketfence.com/two-layered-pineapple-upside-down-cake-2/
This recipe is copyrighted by At The Picket Fence

For more great treats be sure to visit our Desserts Page!

We are gearing up for Easter Sunday at our homes and am sure many of your are doing the same! We’ll be sharing some special thoughts this weekend on the significance of Good Friday and Easter…so see you back here soon at the picket fence!

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17 Comments Filed Under: Desserts, Recipes Tagged With: cakes, desserts, recipes, spring, spring recipes

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Comments

  1. Heather says

    March 28, 2013 at 5:08 AM

    Oh my gosh – this is a recipe I completely love and haven’t had in sooooo long! It looks so delish! What a great dessert to make for Easter! Heather – your recipes and photography just blow me away!! Have a fabulous Easter! My son is coming home from college tonight – I am beyond excited 😀

    Reply
  2. Diane says

    March 28, 2013 at 8:02 AM

    Hi lovely lady.
    Your cake look Yummy. I hope you have a wonderful Easter with your family.
    XXOO Diane

    Reply
  3. Jill Flory says

    March 28, 2013 at 8:30 AM

    Sounds yummy Heather! And looks awesome enough to be the centerpiece on a table! My daughter has been asking for pineapple upside down cake – might have to try this one 🙂

    Reply
  4. Cynthia says

    March 28, 2013 at 8:44 AM

    This looks soooo good and I bet it is, I haven’t made one of them in a long time. Now I am in the mood for some. Never know maybe I will try it out.

    Cynthia

    Reply
  5. Susan @ My Place to Yours says

    March 28, 2013 at 8:47 AM

    Pineapple Upside Down Cake is my husband’s favorite — and, of course, I make it at least once a year on his birthday. I might just have to shake things up a bit the next time I do and try your version. It looks fantastic! Happy Easter, ladies, to you and yours. 🙂

    Reply
  6. Beth@Unskinny Boppy says

    March 28, 2013 at 12:18 PM

    You are killing me softly. I want a bite SO bad.

    Reply
  7. Sandra Hay says

    March 28, 2013 at 1:03 PM

    I’ve made a 1920’s recipe for pineapple upside Down Cake for years. It is delicious. My Grandkids love it. Mine is made in an iron skillet. Being southern I love that. I will try your recipe too. My husband would love the extra layer. It is his favorite cake. Thanks for the post.

    Reply
  8. Lizz says

    March 28, 2013 at 1:07 PM

    Looks devine ladies. Thanks for sharing this is my sisters favorite cake and I am going to try this for her bday in July.

    Lizz
    https://lifeinadifferentdirection.wordpress.com/

    Reply
  9. Thistle says

    March 28, 2013 at 1:38 PM

    Love this! You had me at upside down 🙂

    Have an awesome day rock star!

    🙂 me

    Reply
  10. Judy says

    March 28, 2013 at 2:14 PM

    Looks as beautiful as it is yummy. Have a very blessed Easter!

    Reply
  11. Anne says

    March 28, 2013 at 5:41 PM

    Wow that looks delicious!!! I bet your home smelled wonderful while you were baking it! Happy Easter!
    xx
    Anne

    Reply
  12. marlin says

    March 28, 2013 at 6:00 PM

    Hmmm…your cake looks so yum ! Have a wonderful Easter !

    Reply
  13. Sharon says

    March 28, 2013 at 10:22 PM

    Oh! This so reminds me of my mother and how she would make this for my sisters and I when we were little. What a great memory, thank you! And two layers? Delicious!
    I’ve been meaning to thank you Heather and Vanessa for introducing me to Hometalk several months ago. I’m still learning it but it has been a great community and really enjoying it! Take care, Sharon

    Reply
  14. Debbie says

    March 29, 2013 at 2:45 AM

    I can’t get past the question of why you were researching 1920s recipes. Are you having a flapper themed somethingorother? Just the kind of nosy stuff I ask. Maybe you posted earlier and I missed it. I’m much more miss than hit these days.

    And the cake? It has my daughter’s name written all over it!

    Reply
  15. Irene Brown says

    April 7, 2013 at 6:47 PM

    We have made the double decker pineapple upside down cakes for years! Really yummy. Glad you shared but I’m not sure what good a copyright is for something that is already out there but if it makes you feel good then by all means do it!! lol

    Reply
  16. gambir ridge @ bartley road says

    June 4, 2013 at 9:55 AM

    I blog frequently and I truly appreciate your information.

    This article has truly peaked my interest. I will bookmark your site and keep checking for new details about once per week.
    I opted in for your RSS feed too.

    Reply

Trackbacks

  1. Easter Weekend | One Crunchy Mama says:
    April 21, 2014 at 4:32 PM

    […] I did think ahead on). I made a double layer pineapple upside-down cake. I found the recipe here. I’m a recipe follower, so I didn’t make any changes. Except that it calls for two 9” pans […]

    Reply

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