2008 Pineapple Upside Down Cake Contest Winning Re
    1st Place
    Ashley Shaw
    Dauphin County
     
    PINEAPPLE UP-SIDE DOWN CAKE
     
    Topping:
     
    1 � cups firmly packed brown sugar   � cup butter
    1 � cans pineapple slices                   2 tablespoons Karo
    Maraschino cherries                          � cup pineapple juice
     
    Melt butter in pan and add brown sugar, add pineapple juice, Karo.  Stir constantly while bubbles form and continue to heat for about 5 minutes.  Pour into greased cake pan and arrange pineapple slices and cherries.  Add crushed pineapples in between spaces.
     
    Cake:
     
    2 cups all-purpose flour                  � cup 2 tablespoons cake flour
    1 teaspoon baking powder              1 box vanilla instant pudding mix
    1 teaspoon salt                              2 cups sugar
    1 � cups butter                             5 eggs
    1 teaspoon vanilla                          1 cup sour cream
    �  cup buttermilk
     
    Combine all dry ingredients and stir with wooden spoon.  Melt butter and pour into flour mix.  Beat eggs and add to mix, then add sour cream, buttermilk and vanilla.  Mix for 3 minutes.  Pour over pineapple slices and bake for 1 hour at 375 degrees (or until knife comes out clean from the center).
     
    2nd Place
    Alicia Knab
    Blair County
     
    FESTIVE PINEAPPLE UPSIDE DOWN CAKE
     
    3 cups sifted cake flour               1 cup pineapple juice
    1 teaspoon baking soda              1 teaspoon vanilla
    � teaspoon almond extract         � teaspoon salt
    1/3 cup vegetable oil                  2 cups sugar
    1 teaspoon cream of tartar         � small can of crushed pineapple
    several slices of peaches            4 large eggs
    1 teaspoon rum extract
     
    Topping:
     
    1 cup brown sugar                    � cup butter
    11 slices of pineapple rings       11 maraschino cherries
    � small can of crushed pineapple
     
    Preheat oven to 350 degrees.  Melt butter in an oval 13-inch cake pan.  Sprinkle brown sugar over pan.  Place pineapple and cherries as desired.  Spoon crushed pineapple in area with no pineapple rings.
     
    Prepare cake batter:
     
    Mix all dry ingredients in a large mixing bowl.  Slowly add oil, extracts, pineapple juice, eggs, and crushed pineapples.  Pour over prepared pan.  Add slices of peaches in the middle of the batter.  Bake at 350 degrees for 48-50 minutes or until toothpick comes out clean.  Cool in the pan for 10 minutes.  Invert onto a serving dish.  Garnish as desired.
     
    3rd Place
    Belinda Myers
    York County
     
    DREAMY ORANGE PINEAPPLE CAKE
     
    Glaze:
    4 tablespoons butter                               � cup sugar
    6 Pineapple Slices (drained) and halved   � cup brown sugar
    6 maraschino cherries (halved)
     
    Cake:
    4 eggs      2 cups sugar
    � Orange Dream Blender’s Drink mix       � cup milk
    1 � teaspoon pineapple extract                2 cups flour
    � teaspoon orange extract                      2 teaspoons baking powder
    Royal Icing Green Leaves for decoration   Dash salt
     
    Preheat over to 350 degrees.  In bottom of a 7 x 11 inch oval cake, pan melt butter.  Add sugar and brown sugar.  Arrange pineapple slices and place one half cherry into center.  Set aside. 
     
    For cake, in large mixer bowl beat eggs.  Add remaining ingredients and beat till smooth.  Pour gently over fruit.  Bake in a 350 degree oven for 40 to 45 minutes or till done in center.  Remove from oven and flip onto foil covered board or serving plate.
     
    Arrange leaves at top and bottom to look like a fresh pineapple.
     
    4th Place
    Debbie Berkoski
    Lancaster County
     
    2008 PINEAPPLE UPSIDE DOWN CAKE
     
    3 cups of sifted cake flour             1 cup buttermilk
    1 teaspoon baking soda                2 teaspoons vanilla
    � teaspoon salt                           � teaspoon almond extract
    1 cup shortening                          6 egg whites
    2 cups sugar                                1 teaspoon cream of tartar
     
    Combine flour, baking soda, and salt.  Set aside.  Beat together shortening with 1 1/3 cups of sugar.  Beat until light and fluffy.  Add the flour mixture alternating with the buttermilk, beating well after each time.  Blend in the flavorings.  Beat the egg whites in a separate bowl until foamy.  Add the cream of tartar.  Beat until soft peaks form.  Beat in remaining 2/3 cup sugar until stiff peaks form.  Fold into the flour mixture.
     
    Topping:
     
    1 cup brown sugar                      10 fresh pineapple rings
    � cup butter (melted)                 10 maraschino cherries
     
    Place in the bottom of a 9 x 11 baking pan the melted butter, the brown sugar and the pineapple rings.  Pour the cake batter over the mixture.  Bake 40-45 minutes at 350 degrees.  Remove from the oven.  Let rest 5 minutes.  Flip upside down onto large plate.  Add maraschino cherries and other fresh fruit as needed.

    5th Place
    Sian Rose
    Dauphin County
     
    PINEAPPLE UPSIDE DOWN CAKE
     
    3 medium eggs                         � teaspoon finely chopped ginger
    � teaspoon salt                        � teaspoon nutmeg
    � teaspoon cinnamon               20 oz. can crushed pineapple
    � pound light brown sugar        � cup sugar
    1 teaspoon vanilla                     2 teaspoon cornmeal
    � cup oil                                  1 tablespoon baking powder
    1 3/4 cup all purpose flour
     
    Preheat oven to 350 degrees.
     
    Lightly beat eggs.  Add ginger, salt, nutmeg, cinnamon, � pound brown sugar and sugar.  Mix well until light foam develops.  Drain pineapple into mix.  Add oil.  Beat in baking powder.  Let sit 1 minute.  Slowly beat in flour.
     
    Line 13 x 7.5 glass baking dish with � cup brown sugar.  Top with crushed pineapple.  Mix cornmeal into batter and pour into baking dish.  Bake 40 minutes, or until toothpick inserted into center comes out clean.