2010 Pineapple Upside Down Cake Contest Winning Re

    1st Place
    Deborah Walker
    Adams County

    Pineapple Upside Down Cake

    ¼ cup butter
    1/2 cup brown sugar
    12 pineapple rings (drained)
    ½ 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
    3 eggs
    1 cup buttermilk
    2 teaspoons baking powder
    2 teaspoons vanilla extract
    ½ teaspoon salt
    ½ teaspoon baking soda
    6 drops yellow food coloring
    ¼ cup pineapple juice
    2 ½ cups flour

    In large bowl, melt butter and whisk in sugar.  Add eggs and mix well.  Add buttermilk and next four ingredients, mix well.  Add food coloring and juice.  Add flour mix well.  Pour over pineapples in bottom of pan.  Bake for 50 to 60 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 is desired.  Cut and serve.


    2nd Place
    Ashley Shaw
    Dauphin County

    Pineapple Up-side Down Cake

    Topping
    1 ½ cups firmly packed brown sugar
    ½ cup butter
    1 can pineapple slices
    1 can crushed pineapple
    1 tablespoons Karo
    Maraschino cherries
    ¼ 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
    ¾ cake flour
    1 teaspoon baking
    1 box vanilla instant pudding
    1 teaspoon salt
    2 cups sugar
    1 ½ cups butter
    5 eggs
    1 teaspoon vanilla
    1 cup sour cream
    1/3 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 prepared cake pan and bake for 1 hour at 375 degrees (or until knife comes out clean from the center).


    3rd Place
    Michelle Masser
    Adams County

    Pineapple Upside Down Cake                    

    ½ cup butter
    1 cup brown sugar
    11 pineapple slices
    Maraschino cherries

    Melt butter in pan.  Add brown sugar and mix well.  Place pineapple slices on top of sugar mixture and place a cherry in each pineapple slice.  Set aside

    Cake
    ½ cup butter
    1 cup plus 1/3 cup sugar
    2 ½ cups cake flour
    ½ teaspoon salt
    3 teaspoons baking powder
    ¼ cup milk
    ¼ cup water
    ½ cup pineapple juice
    1 teaspoon vanilla extract
    3 egg whites

    Combine butter and 1 cup sugar.  Cream until fluffy.  Mix all dry ingredients except 1/3 cup sugar.  Mix all liquid ingredients in separate bowl.  Sift dry ingredients into creamed mixture alternately with liquid ingredients.  Start with dry ingredients and end with dry ingredients.  Beat egg whites until soft peaks form.  Add 1/3 cup sugar gradually.  Fold egg white mixture into cake mixture and pour on top of pineapple slices.  Bake at 350 degrees for 40 minutes.  Let stand about 10 minutes and invert onto platter.  Cool completely.


    4th Place
    Greta Slagill
    York County

    Pineapple Upside Down Cake

    Topping
    1 ¼ cup light brown sugar
    ¼ cup dark brown sugar
    1 ½ cans pineapple slices
    Maraschino cherries
    ¼ cup unsalted butter
    ¼ cup salted butter
    2 tablespoons Karo (light)
    ¼ cup pineapple juice

    Melt butter, brown sugars and Karo.  Add pineapple juice.  Cook 5 minutes.  Pour into greased 9” X 13” pan.  Add pineapple slices and cherries.  Add crushed pineapple in spaces.

    Cake
    2 cups all-purpose flour
    ½ cup plus 2 tablespoons cake flour
    1 teaspoon baking powder
    1 teaspoon salt
    1 box French vanilla instant pudding
    2 cups sugar
    5 eggs
    ½ cup buttermilk
    1 ¼ cup butter, melted
    ¼ cup mayo
    1 cup sour cream
    1 teaspoon vanilla

    Combine all dry ingredients.  Mix well.  Pour batter into mix, along with mayo and combine.  Beat eggs.  Add to mix.  Add sour cream, buttermilk and vanilla.  Mix for 3 minutes.  Pour over pineapple and bake 1 hour at 375 degrees.  Cake done when toothpick comes out clean.


    5th Place
    Brenda Moore
    York County

    Island Pineapple Upside Down Cake

    1 ½ cup sugar
    1/3 cup oil
    1 teaspoon salt
    1 cup pineapple juice
    2 teaspoons vanilla
    1 box Island Pineapple Jell-O
    3 cups cake flour
    1 cup crushed pineapple
    2 ¼ teaspoons baking powder

    Down on Pan
    1 can pineapple rings
    20 Maraschino cherries
    10 whole pecans
    1 stick melted butter
    1 cup dark brown sugar
    ½ coconut shredded to sprinkle on top of cake batter

    Bake 350 degrees in 9” X 13” pan greased.  Combine butter and brown sugar and cover bottom of pan.  Place pineapple rings on top and arrange cherries and pecans to look pretty.

    Combine all ingredients, sugar, oil, salt, eggs, flour, pineapple, Jell-O, baking powder, vanilla and juice.  Pour over bottom of pan, and sprinkle with coconut.  Cool 20 minutes before you flip cake over.