I am so excited about today’s topic…..Retro Food. When I think of retro recipes, so many things come to mind but Pineapple Upside Down Cake was the first recipe I thought of and nothing spells retro quite like Betty Crocker. There have been so many times that I have spotted Betty Crocker Pineapple Upside-Down Cake mix in the grocery isle at the market and I have often been tempted to make it. I, however, prefer to make everything from scratch and while browsing recipes on the internet, found a from-scratch recipe for this luscious cake from Betty Crocker and decided to recreate it. This was my first time making this classic and not only was it easy, it was über delicious.
White researching the history of this nostalgic cake, I learned that it traces back a 1924 Seattle fund-raising cookbook. Another interesting fact is that it was invented because several other convenience items were developed in the 1920’s that gave housewives time to make a cake “pretty” as well as delicious. The idea of cooking a cake upside down, is an old technique that started centuries ago when cakes were cooked in cast iron skillets. It was easy for cook to add fruit and sugar in the bottom of the pan and a simple cake batter on top and put it over the fire to cook. Then flipping it over onto a plate was a natural way to show the pretty fruit and let it run into the cake as well. Since I do not have a cast-iron skillet, I opted for an easy version of this buttery cake using a 9″ square cake pan. The result was a delicious masterpiece that was not only easy to make, it was fun. My favorite part was arranging the pineapple rings on the bottom of the cake pan. They fit perfectly!
This cake smells so sweet and buttery while it is baking and fills your house with its intoxicating scent.
I hope you have a wonderful Sunday! Bake it a great day!
- 1/4 cup butter or margarine
- 2/3 cup packed brown sugar
- 9 slices pineapple in juice (from 14-oz can), drained
- 9 maraschino cherries without stems, if desired
- 1 1/3 cups Gold Medal™ all-purpose flour
- 1 cup granulated sugar
- 1/3 cup shortening
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 egg
- Heat oven to 350°F.
- In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter.
- Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
- In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
- Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan.
- Serve warm. Store cake loosely covered.
Bodacious Breakfasts and Appetizers:
- Classic Chex Party Mix from Peanut Butter and Peppers
- Crustless Quiche from Pancake Warriors
- Healthy Green Goddess Dip from Bobbi’s Kozy Kitchen
- Homemade Donuts from Cosmopolitan Cornbread
Made in the Shade Main Dishes:
- Bacon and Cheese Individual Meatloaf from The Girl In The Little Red Kitchen
- Chicken ala King from Recipes Food and Cooking
- Chicken and Rice Casserole from Curious Cuisiniere
- Chicken Croquettes from Rants From My Crazy Kitchen
- Chicken in a Basket from Cindy’s Recipes and Writings
- Chicken Parisienne from Carrie’s Experimental Kitchen
- Chicken Pot Pie from Whole Food | Real Families
- Creamed Chipped Beef on Toast from FoodieTots
- Creamy Baked Pork Chops from Culinary Adventures with Camilla
- Individual Beef Wellingtons from Small Wallet, Big Appetite
- Mom’s Chicken Pot Pie with Cheddar Biscuits from Simply Healthy Family
- Mom’s Shepherd’s Pie from Momma’s Meals
- Ravioli di Magro from Manu’s Menu
- Retro Skinny Cheese Fondue from European Cutie
- Salisbury Steak with Onion Gravy from Webicurean
- Sweet and Sour Pork Meatballs from Palatable Pastime
- Tuna Noodle Casserole from Sew You Think You Can Cook
- Uptown Goulash from Family Foodie
Swell Side Dishes:
- Broccoli Cheese Casserole with Ritz Topping from NeighborFood
- Creamy Lime Gelatin Salad from Magnolia Days
- Harvard Beets from Take A Bite Out Of Boca
- Retro Crockpot Crabby Soup from Seduction in the Kitchen
- Seven Layer Salad from Lifestyle Food Artistry
- Southern Coconut Ambrosia from The Weekend Gourmet
- Wedge Salad from Our Good Life
- Bananas Foster from The Redhead Baker
- Creamsicle Jello Mold from Cupcakes & Kale Chips
- Dream Balls from Wallflour Girl
- Hummingbird Cream Cheese Cookies from Dandelion Greens
- Jello Poke Cake from The Life and Loves of Grumpy’s Honeybunch
- Mom’s Heath Bar Cake from Kudos Kitchen by Renee
- Old Fashioned Banana Pudding from Pies and Plots
- One, Two, Three Jello from That Skinny Chick Can Bake
- Original Mayonnaise Chocolate Cake with No Cook Fudge Frosting from A Day in the Life on the Farm
- Pineapple Upside Down Cake from Eat, Drink and be Tracy
- Raspberry Crunch from Peaceful Cooking
- Tunnel of Fudge Cake from Hezzi-D’s Books and Cooks
The Bee’s Knees Beverages:
- Crème de Menthe Parfait from Food Lust People Love
- Side Car from Nosh My Way
- Vanilla Bean Old Fashioned from The Texan New Yorker
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