Pineapple Upside Down Cake

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This is a modification of a recipe in Southern Living to make it more suitable for baking on a campout.  Key to the original recipe was separating the eggs and beating the whites to stiff peaks before folding them into the batter.  This would be hard to do camping, so this approach to leavening was replaced by a teaspoon of baking powder.

½ cup (1 stick) salted butter, cut into small pieces

¾ cup brown sugar

1 20-oz. can pineapple slices, drained

6 Maraschino cherries

1 cup (4.33 oz.) all-purpose flour

1 tsp. baking powder

¼ tsp. salt

1 cup granulated sugar

3 eggs

¼ cup water

1 tsp. vanilla extract

Cooking spray

At home, preheat the oven to 350 degrees.  At camp, heat charcoal for a Dutch or cardboard box oven.

Spray a 9 inch cake pan heavily with cooking spray.

Mix together the butter and brown sugar and pat the mixture evenly over the bottom of a cake pan.

Place the pineapple slices in an even layer on top of the sugar/butter mixture.  Put a maraschino cherry in the middle of each of the pineapple rings.

Mix together the flour, baking powder, salt, and sugar.   In another bowl mix together the eggs, water, and vanilla.  Mix together the wet and dry ingredients to form a batter.  Pour the batter in the pan on top of the pineapple.

Bake for about 45 minutes until the cake is golden and a cake tester comes out clean.  Allow to cool in the pan for 30 minutes before inverting on to a serving plate.


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