Pineapple Upside Down Cake
Source: Bessie Hull, Family Recipe File
- 2 c flour
- 1 c sugar
- 0.5 c shortening
- 2 eggs
- 2.5 tsp baking powder
- 1 tsp vanilla
Upside down topping:
- 4 tbs (0.5 stick) sweet butter, melted
- 0.75 c brown sugar
- pineapple, sliced
- 0.5 c pecans or walnuts
Preheat oven to 350F. Use a 9x13 cake pan, preferably pyrex.
Melt butter. Mix in brown sugar. Fill in bottom of pan with butter/brown
sugar mix, pineapple, nuts.
In mixer, cream shortening, sugar, eggs. Sift flour and baking powder;
add to mix. Add vanilla. Pour batter over pineapple topping. Bake
35-40 minutes, until done.
This seems like an incomplete recipe, inasmuch as it omits any liquid
(other than the vanilla). The resulting dough is cookie-like, and the
cake more closely resembles shortbread, unlike every pineapple upside
down cake I can recall my mother making. The result was more like a
cobbler, and was remarkable in its own right. I may have made matters
worse -- actually, more extreme -- by making some variations: I wound
up putting more butter and brown sugar in the bottom because the brown
sugar I had was hard and uncooperative; I used pecans, which are sweeter
than walnuts; I sprinkled the pineapple mix with cinnamon, cloves, and
nutmeg (and since this was going with a Chinese menu, a dash of five
spice powder); I substituted butter for half of the shortening. The
aroma was reminiscent of apple pie, which was a negative for me, but
the taste was clearly pineapple, with sharp accents, and very sweet.