2005 Pineapple Upside Down Cake Contest Winning Re
    1st Place Pineapple Upside Down Cake Contest
    Pineapple Upside Down Cake
    Angela Hausch
    Morgantown, PA- Berks County
    Cake Ingredients:
    3 cups of sifted cake flour
    1 cup of buttermilk
    1 teaspoon of baking soda
    2 teaspoons of vanilla
    ½ teaspoon of salt
    ½ teaspoon of almond extract
    1 cup of shortening
    6 egg whites
    2 cups of sugar
    1 teaspoon of cream of tartar
    Combine flour, baking soda, and salt. Set aside. Beat together shortening with 1 1/3 cups of sugar until light and fluffy. Add the flour mixture alternating with the buttermilk, beating well after each addition. Blend in flavorings. Beat the egg whites in a separate bowl until foamy. Add cream of tartar. Beat until soft peaks form. Beat in remaining 2/3 cup of sugar until stiff peaks form. Fold into flour mixture. Pour into pan . Bake 35 minutes at 350.
    Topping Ingredients:
    1 cup of firmly packed brown sugar
    fresh pineapple ring
    ½ cup of unsalted butter
    cherries with the stems
    Place in the bottom of the pan and pour cake batter over top.

    2nd Place Pineapple Upside Down Cake Contest
    Spiced Pineapple Upside Down Cake
    Sally Reinoehl
    Valley View, PA- Schuylkill County
    Cake Ingredients: 
    ½ teaspoon of baking soda
    1 ½ cups of sugar
    ½ teaspoon of salt
    1 cup of buttermilk
    ½ teaspoon of cinnamon
    1 teaspoon of baking powder
    ½ teaspoons of nutmeg
    2 eggs
    2/3 cup of butter or margarine
    2 cups of flour
    In a bowl mix the sugar and butter. Beat in the eggs and vanilla. Combine the dry ingredients and add alternately to batter with buttermilk. Mix after each addition. Pour over the pineapple. Bake 50 minutes at 350. Invert pan immediately.
    Topping Ingredients:
    2/3 cup of butter or margarine, divided
    10-12 Maraschino cherries
    1 cup of brown sugar
    ¼ cup of pecans
    1 can of pineapple slices, drained
    Melt 2/3 cup of butter. Stir in brown sugar. Spread in the bottom of a 13 x 9 x 2 inch baking pan. Arrange the pineapple over the sugar mixture. Place pecans in the pan.
    3rd Place Pineapple Upside Down Cake Contest
    Pineapple Rum Upside Down Cake
    Michelle Masser
    New Oxford, PA- Adams County
    Cake Ingredients:
    1 ½ cups of sifted flour
    1 ½ cups of granulated sugar
    ¾ teaspoon of salt
    1 ½ teaspoons of vanilla extract
    ¼ teaspoon of baking soda
    3 eggs
    1 ½ cup of butter room temperature
    ¾ cup of sour cream
    Preheat the oven to 350. Sift flour, salt, and baking soda together. Beat the butter until creamy. Add sugar and beat. Add vanilla and eggs. Beat until fluffy. Stir in half the flour mixture to moisten. Add sour cream. Stir in the remaining flour mixture. Beat for 30 seconds.
    Topping Ingredients:
    6 tablespoons of butter
    12 cherry halves
    18 oz. can of pineapple slices
    ¾ cup of light brown sugar
    3 tablespoons of dark rum
    Melt the 6 tablespoons of butter in the 9 x 13 cake pan. Blend the brown sugar and rum into the butter. Spread over the bottom of the pan. Drain pineapple slices and arrange in the pan. Place cherry halves in each pineapple slice. Pour the batter overtop. Bake for 30 to 35 minutes.

    4th Place Pineapple Upside Down Cake Contest
    Pineapple Upside Down Cake
    Andrea Witmer
    Mifflinburg, PA- Union County
     Cake Ingredients:
    3 cups of all-purpose flour
    2/3 cup of shortening
    2 cups of white sugar
    2 large eggs
    3 teaspoons of baking powder
    ½ teaspoon of cinnamon
    1 teaspoon of salt
    2 teaspoons of vanilla extract
    1 ½ cups of whole milk
    ½ chopped pecans
    Preheat oven to 350. Measure cake ingredients and place in a large bowl. Blend 30 seconds on low, scraping the sides constantly. Beat 3 minutes on high speed. Pour evenly over fruit in the pan. There will be extra batter. Bake 45 to 55 minutes. Invert onto a serving plate.
    Topping Ingredients:
    ¼ cup of butter, melted
    1 jar of maraschino cherries
    ½ cup of brown sugar, packed
    ¼ cup of pecan halves
    1 can (8 ½ oz.) of pineapple, drained
    Pour the melted butter into a 9 inch heart-shaped pan. Spray with non-stick baking spray. Sprinkle brown sugar evenly over the bottom. Arrange pineapples, cherries, and pecans on top.

    5th Place Pineapple Upside Down Cake Contest
    Pineapple Upside Down Cake
    Pamela Foor
    Everett, PA- Bedford County
    Cake Ingredients:
    1 1/3 cups of cake flour
    ¼ cup of butter
    2 teaspoons of baking powder
    1 egg
    ¼ teaspoon of salt
    ½ cup of milk
    ¾ cup of sugar
    1 teaspoon of vanilla
    Measure the flour, baking powder, salt, and sugar. Sift together 3 times. Set aside. Cream the butter. Add the dry ingredients, egg, milk, and vanilla. Stir until all flour is moistened. Beat for 1 minute. Pour into desired pan with fruit and syrup mixture. Bake at 350 for 50 minutes. Cool in pan for 10 minutes. Invert onto plate. Let it stand for 1 minute before removing from the pan.
    Topping Ingredients:
    ¼ cup of butter
    ½ cup of packed brown sugar
    pineapple slices
    Melt the butter in a 8 x 8 x 2 inch pan or 8 inch skillet. Add brown sugar, blending well. Remove from the heat. Arrange pineapples and cherries on top.