2009 Pineapple Upside Down Cake Contest Winning Re
    1st Place
    Deborah Walker
    Adams County
     
     
    Pineapple Upside Down Cake
     
    Ingredients:
    ½ cup butter
    1 cup brown sugar
    12 pineapple rings (drained)
    1 cherry for each ring (drained)
    Melt butter and sugar in the bottom of a 9 X 13 inch pan.  Arrange pineapple rings on top of mixture.  Put a cherry in each ring. 
    Preheat oven to 350 degrees.
     
    Cake:
    ½ cup butter
    1 1/3 cups sugar
    2 ½ cups sifted cake flour
    ½ teaspoon salt
    3 teaspoons baking powder
    ¼ cup evaporated milk
    ¼ cup water
    ½ cup syrup (drained from canned pineapples)
    1 ½ teaspoon vanilla
    6 drops yellow food coloring
    3 egg whites
     
    In large bowl, cream butter, gradually add half the sugar, cream until fluffy.  Sift dry ingredients.  Combine liquids and vanilla.  Stir dry ingredients alternately into creamed mixture with liquids.  Beat egg whites until soft peaks form; gradually beat in rest of sugar; fold into batter.  Pour over pineapples in bottom of pan.  Bake for 40-45 minutes or until a toothpick inserted comes out clean.  Cool on wire rack 5 minutes and invert to a large plate or on cardboard.  Cool completely.  Decorate as desired.  Cut and serve.
     
     
     
     

    2nd Place
    John Golob
    Dauphin County
     
    Pineapple Upside Down Cake
     
    Ingredients:
    ¼ cup butter
    2/3 cup packed brown sugar
    1 can sliced pineapples
    Maraschino cherries
    1 1/3 cups all-purpose flour
    1 cup granulated sugar
    1/3 cup shortening
    ¾ cup milk
    ½ teaspoon salt
    1 large egg
     
    Directions:
    1. Heat oven to 350 degrees.
    2. Melt butter in square pan in oven
    3. Sprinkle brown sugar over butter
    4. Put pineapple and cherries over brown sugar
    5. Beat all other ingredients in bowl on low for 30 seconds
    6. Beat batter on high for 3 minutes; pour batter over fruit in pan
    7. Bake 55 to 60 minutes or until toothpick poked in center is clean.  Immediately
     turn pan upside down onto heatproof plate.  Let pan remain over cake for a few
     minutes, then remove.
    8. Serve warm

    3rd Place
    Brenda Harper
    Centre County
     
    Carrot Pineapple Upside-Down Cake  
     
    Topping:
    8 T  butter
    1 cup brown sugar
    12 slices of pineapple
    cherries
     
    Grease 9 X 13 pan
    Melt butter and pour into pan
    Sprinkle brown sugar over butter
    Layer pineapple in pan
    Place cherries in center of pineapple slices
     
    Cake:
    1 ¼ cup sugar
    ¾ cup oil
    3 eggs
    2 cups flour
    1 T cinnamon
    1 T baking soda
    1 T vanilla
    ½ T salt
    1 pound carrots, shredded
     
    Heat oven to 350 degrees
    Mix sugar, oil and eggs
    Add in remaining ingredients except carrots
    Fold carrots into batter
    Pour into pan and bake 40 minutes
    Invert pan after removing from oven
     
     

    4th Place
    Angela Hausch
    Berks County
     
    Italian Wedding Turned Upside Down.
     
    Ingredients:
    Topping:
    1 cup firmly packed light brown sugar
    Fresh pineapple rings
    ½ cup of unsalted butter
    Maraschino cherries
     
    Cake:
    ½ cup buttermilk
    1 teaspoon baking soda
    1 teaspoon salt
    ½ cup shortening
    ½ cup butter
    2 cups white sugar
    5 egg yolks
    ¼ teaspoon almond extract
    1 teaspoon vanilla extract
    2 cups all-purpose flour
    5 egg whites
    ½ cup drained crushed pineapple
    ½ cup flaked coconut
    1 cup chopped pecans
     
    Directions:
    Preheat over to 350 degrees.
     
    Melt the butter.  Stir in brown sugar.  Spread in the bottom of a large round cake pan.  Arrange the pineapple over the sugar mixture.  Set aside.
     
    Combine the buttermilk, baking soda and salt.  Set aside.  In a large bowl, cream together the shortening, butter and sugar until light and fluffy.  Beat in egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract.  Beat in the buttermilk mixture alternately with the flour.  In a separate bowl, beat the egg whites until they form stiff peaks.  Gently fold the egg whites into the batter.  Stir in the drained pineapple, coconut and pecans.  Pour batter evenly over the pineapple topping.  Bake in oven approximately 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.  Allow the cake to cool 10 minutes in pan, then turn out onto prepared cardboard to cool completely.  Arrange the maraschino cherries on the top.  Enjoy.

     

    5th Place
    Jennifer Lynne Colna
    Lancaster County
     
    Pineapple Upside-Down Cake
     
    Ingredients:
    3 tablespoons of butter or margarine
    ½ cup firmly packed brown sugar
    1 (8 ounce) can sliced pineapple, drained
    12 maraschino cherries
    2/3 cups chopped pecans
    ¼ cup shortening
    1 cup sugar
    2 eggs
    1 ½ cups all-purpose flour
    2 teaspoons baking powder
    ½ teaspoon salt
    ½ cup milk
    1 teaspoon vanilla extract
     
    Melt butter in a 9-inch cake pan.  Spread brown sugar evenly over the butter.  Arrange pineapple and cherries on sugar.  Top with pecans.
     
    Combine shortening and 1 cup sugar; beat well at medium speed of an electric mixer.  Add eggs one at a time; beat after each addition.
     
    Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.  Stir in vanilla.  Spoon batter evenly over pineapple slices.  Bake at 350 degrees for 45-50 minutes or until cake tests done.  Cool cake 5 minutes; invert onto plate. 
     
    Yield:  one 9-inch cake.