1 ea Large can either crushed
-or sliced
Hawaiian pineapple
2 c Flour
2 ts Baking powder
1/2 ts Salt
1/2 c Butter
1 c Sugar
2 ea Eggs
1 ts Vanilla
1/2 c Milk
2 tb Butter
1 c Brown sugar
Maraschino cherries garnish
This is the authentic recipe that won in Dole’s first recipe contest.
It launched Pineapple Upside Down Cake on its way to fame. It’s very
good – and very sweet, as most desserts were in those days.
DIRECTIONS
Drain the juice from 1 large can either Crushed or Sliced Hawaiian
Pineapple. Sift 2 cups flour. Sift again with 2 teaspoons baking
powder and 1/2 teaspoon salt. Cream 1/2 cup butter or substitute,
gradually add 1 cup sugar; cream well. Beat yolks and whites of
2 eggs separately.
Add yolks to creamed mixture; mix well, then add flour and 1/2 cup
milk alternately, mixing well. Fold the 2 beaten egg whites and 1
teaspoon vanilla.
Melt 2 tablespoons butter in large frying pan. Spread 1 cup of brown
sugar over pan. Add pineapple (if Sliced is used, place slices
closely together on the sugar; if crushed, simply pour in the
well-drained fruit).
Pour cake batter over fruit. Bake 45 minutes. Turn upside-down on
serving dish and garnish with maraschino cherries. Whipped cream may
be spread over top.
SOURCE: Dole Packaged Food Company
Credits: The Upside Down Pineapple Cake article and recipe were
provided by The Culinary CyberCity (
Yields
1 Servings