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Upside Down Cake
updated: Mar 14, 2011, 9:12 AM
My husband is wanting pineapple upside down cake for his birthday. Since this is out of my baking realm, do any local bakeries or restaurants serve this??
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COMMENT 153399
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2011-03-14 09:21 AM |
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Sea Grass used to have this on their menu and it was very good. Don't know if the new management still kept this on their dessert list. Easy to make one yourself. Even with a boxed cake mix. It really is a piece of cake to make. Lay out the drained canned pineapple rings in a greased baking pan, mix up a boxed yellow cake mix and pour over the rings, bake, cut and serve.
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SHOREBIRD
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2011-03-14 09:23 AM |
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Also put a cherry in the middle of each pineapple ring.
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COMMENT 153407
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2011-03-14 09:47 AM |
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I agree with pp...it's soooo easy to make yourself. Even if you completely suck as a baker...you could nail this cake. There are some really good recipes via Google.
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COMMENT 153430
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2011-03-14 10:50 AM |
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399- Yeah I saw they had it before on their menu but didn't see it on the one currently posted.
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COMMENT 153439
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2011-03-14 11:03 AM |
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They're so easy to bake. But I wouldn't go with the boxed cake mix. Epicurious has a couple of great recipes.
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EDHATBARBARA
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2011-03-14 11:07 AM |
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I just researched this recipe! I'm making it this coming weekend for my father-in-law's 95th birthday celebration (it's his favorite too). I found four excellent recipes on cook.com and bettycrocker.com -- I've decided to go with the easy one, both because I've used it successfully before and because it serves a larger quantity (I've got a lot of folks coming over) -- it makes up in a 13 x 9 pan.
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EDHATBARBARA
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2011-03-14 11:11 AM |
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Here's the recipe:
INGREDIENTS:
1/4 cup butter or margarine 1 cup packed brown sugar 1 can (20 oz) pineapple slices in juice, drained, juice reserved 1 jar (6 oz) maraschino cherries without stems, drained 1 box yellow cake mix Vegetable oil and eggs called for on cake mix box Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar. Add enough water to reserved pineapple juice to measure 1 1/4 cups. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries. Bake 40 to 45 minutes (42 to 48 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
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COMMENT 153460
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2011-03-14 12:09 PM |
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Its really easy to make. Try it! Your husband will be impressed. :-)
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COMMENT 153463
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2011-03-14 12:18 PM |
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It's great because it's not one of those cakes that has to be served same day. It stays fresh and yummy for a few days so if you're the busy type you can make it the night before and it will be just fine.
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COMMENT 153657
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2011-03-15 07:00 AM |
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I think the Country Catering Co brought one to a friends Birthdy Party- try calling them
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COMMENT 153678
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2011-03-15 07:55 AM |
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EDHATBARBARA Thanks a bunch . This sounds great and a zip to make. I am allergic to pineapple soI will modify the recipe with another fruit.
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LOURAY
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2011-03-15 11:13 AM |
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The Real True PUC is made in a heavy, well-seasoned cast-iron skillet.
For the cake itself I like the scratch recipe from an inherited 40s cookbook by Meta Given.
But it's the skillet, that skillet with its history accreted so gnarlily all 'round the outside and the sweet, fresh name-your-criminal-fat freshly wiped inside with a corner of paper towel which is the very foundation of the PUC of lore and cherished memory.
678, apricots haven't the zing of pineapple but give them a try, with maybe a very small amount of ginger. Very Small.
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COMMENT 154039
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2011-03-15 05:48 PM |
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I had it at the Harbor Restaurant last week as part of the chef's tasting menu. Delicious!
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