Save Room for Dessert…Pineapple Upside Down Cake

The balmy temperatures of the past week had me thinking of the tropics, and I was inspired to bake myself a pineapple upside down cake for my birthday.  I’ve given you two options – a cake from scratch and one using a cake mix.  I’ve made both, and they are both delicious!  Enjoy! 

Also, I’d like to invite you to enter a giveaway over on my blog, Louanne’s Kitchen.  I’m giving away two cookbooks to two lucky followers.  Head on over, become a follower, and leave a comment to be entered.   Up for grabs this week are a subscription to Louisiana Cookin’ magazine (US residents, only), Marcelle Bienvenu’s Who’s Your Mama, Are You Catholic, and Can You Make a Roux?, Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans, Tom Fitzmorris’s New Orleans Food: More than 225 of the City’s Best Recipes to Cook at Home, River Road Recipes: the Textbook of Louisiana Cuisine.  All you have to do is leave me a comment telling which you would like to win. If you are the lucky winner chosen by random.org, you’ll win your choice! The giveaway is open to everyone, even my international blogger buddies, although the magazine subscription is only valid for residents of the US.  I’ll choose two winners on Friday, 2/25. I do ask that you be a follower of Louanne’s Kitchen.

Pineapple Upside Down Cake Printable recipe
3 sticks unsalted butter, divided
2 teaspoons vanilla
2 cups granulated sugar
4 eggs
1 cup pineapple juice
3 cups self-rising flour
1 1/2 cups turbinado sugar
2-20 oz cans pineapple rings in juice, drained (reserve juice for cake)
2 cups pecans, coarsely chopped

  • Melt 1 stick of butter and pour into 13×9 baking pan; be sure to butter sides of pan, as well.
  • Sprinkle turbinado sugar over melted butter and arrange pineapple rings over sugar; sprinkle on pecans and set pan aside while preparing cake batter.
  • In a mixing bowl, combine the remaining 2 sticks of softened butter, vanilla, and granulated sugar; cream together until well mixed.
  • Add eggs, one at a time, until incorporated.
  • Alternately add flour and pineapple juice to butter mixture, beating until well-mixed.
  • Pour cake batter over fruit and bake for 50-55 minutes, or until a tester inserted comes out clean.
  • Allow cake to cool in pan for about 15 minutes before inverting.

Pineapple Upside Down Cake, convenience version
1 pineapple cake mix
3 eggs
1 1/3 cup pineapple juice
1 stick, plus 1/3 cup butter, melted and divided
1 1/2 cups turbinado sugar
2-20 oz cans pineapple rings in juice, drained (reserve juice for cake)
2 cups pecans, coarsely chopped

  • Melt 1 stick of butter and pour into 13×9 baking pan; be sure to butter sides of pan, as well.
  • Sprinkle turbinado sugar over melted butter and arrange pineapple rings over sugar; sprinkle on pecans and set pan aside while preparing cake batter.
  • Prepare cake batter by combining cake mix, eggs, juice, and 1/3 cup melted butter.
  • Pour cake batter over fruit and bake for 50-55 minutes, or until a tester inserted comes out clean.
  • Allow cake to cool in pan for about 15 minutes before inverting.

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