GRANDMA'S PINEAPPLE UPSIDE-DOWN CAKE
My gramma used to bake cakes and pies during the Depression and my grampa would sell them door-to-door and on the street corners to support them during that awful time. This is one of my favorites.
Provided by C. N.
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a 9-inch cast iron skillet over medium heat. Stir in brown sugar; heat until bubbly. Remove from heat. Arrange pineapple rings and pecans on top.
- Sift flour, baking powder, and salt together in a bowl; repeat sifting twice more.
- Beat white sugar and eggs together in a bowl with an electric mixer until light and fluffy.
- Alternate folding flour mixture and pineapple juice into the egg mixture in 3 batches, beginning and ending with the flour mixture. Pour over pineapple slices.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 5 minutes. Invert carefully onto a serving platter.
Nutrition Facts : Calories 319.3 calories, Carbohydrate 55.1 g, Cholesterol 66.8 mg, Fat 10.2 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 5.4 g, Sodium 214.9 mg, Sugar 41.5 g
GRANNY CAKE I
This cake recipe is easy to make, using pineapple for a fruity cake and also makes a glaze that helps deliver a cake that is very moist.
Provided by Kitty
Categories Desserts Cakes Sheet Cake Recipes
Time 55m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the eggs, undrained crushed pineapple, flour, 1 cup of the white sugar, baking soda, salt, and 1 teaspoon of the vanilla together and stir until just combined. Pour batter into one ungreased 9x13 inch baking pan.
- Combine the light brown sugar and the chopped nuts. Sprinkle over the top of the cake batter. Bake in preheated oven for 25 to 35 minutes or until cake tests done. Remove cake from oven and pour topping over hot cake.
- To Make Topping: In a small saucepan combine the butter or margarine, the evaporated milk, the remaining 1/2 cup of the white sugar, and 1 teaspoon of the vanilla. Cook over medium low heat, stirring occasionally until sugar is dissolved. Mixture will be thin. Pour over hot cake.
Nutrition Facts : Calories 181.6 calories, Carbohydrate 29.5 g, Cholesterol 27.2 mg, Fat 6.4 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 3 g, Sodium 189.8 mg, Sugar 21 g
GRANDMOTHER'S PINEAPPLE JUICED CAKE
This has been a favorite in my family for years and everyone requests it for their birthdays. My grandmother made a variation of this and I have tried to make a copycat of her recipe. Makes a really messy cake sometimes, but oh how juicy and moist! It is a basic yellow cake that is soaked with pineapple juice, then filled with icing and fruit between layers before icing all over and topping with more fruit. It has taken me many tries to have finesse at it so it may not turn out too pretty on first attempts, but it will still taste amazing! The cake is a dense recipe but needs to be to stand up while soaked with juice. I also don't recommend a richer buttercream icing because it competes with all the other rich flavors going on. Be sure to store cake in fridge!
Provided by Meri Beth
Categories Dessert
Time 30m
Yield 12 Slices, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F
- Grease bottom of two (I use three) 8-inch round cake pans and line with waxed paper or parchment paper. Don't skip the paper liner, it is imperative since you're going to be freezing the cakes with juice in the pans later.
- Sift together flour, baking powder and salt; set aside.
- Cream sugar and butter together until light.
- Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition.
- Continue beating one minute.
- Spread batter evenly in prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. May take less time depending on your oven and how many pans you use.
- While cake is cooling, drain pineapple, but SAVE JUICE.
- Set crushed pineapple aside for later.
- Poke holes in cakes while still in pans.
- Pour juice over layers in pans. Be liberal but remember cake still has to stand once assembled so don't go overboard.
- Put layers in freezer to firm for a period while still in pans. We do this so that it will be easier to handle to assemble cake and to ice.
- Cake can be baked, juiced and frozen ahead of time for a lengthy period as long as cakes are wrapped very well.
- Prepare icing while cakes are freezing.
- Cream shortening with mixer.
- Add vanilla.
- Gradually add sugar, one cup at a time, beating on medium speed. Scrape sides and bottom of bowl often.
- When all sugar has been mixed in, icing will appear dry.
- Add milk or water and beat at medium speed until desired consistency. You want it to be a little firm so it won't slide off of cake, yet still spreadable.
- Remove firm cakes from freezer and start assembling layers. Use a deeper bottomed plate of some sort as this cake will be juicy onced thawed completely and you don't want that to pool in your fridge.
- Assemble with icing and liberal amount of pineapple between each layer, then ice entire cake. Add remaining pineapple as topping.
- Cover iced cake and allow to thaw completely in refrigerator before serving. Tastes better cold!
- Be sure to store cake in fridge- don't leave sitting out.
Nutrition Facts : Calories 723.8, Fat 29.6, SaturatedFat 12.4, Cholesterol 66.3, Sodium 272.7, Carbohydrate 112.3, Fiber 1.3, Sugar 82.2, Protein 5.3
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