2011 Pineapple Upside Down Cake Contest Winning Re

    2011 PINEAPPLE UPSIDE DOWN CAKE CONTEST
    Winning Recipes


    1st Place
    Sally Reinoehl
    Valley View, PA – Schuylkill County

    Pineapple Upside Down Cake

    Preheat oven to 350 degrees.

    Syrup
    1 cup butter
    1 cup brown sugar
    2 tbsp light corn syrup

    Place all ingredients in small saucepan.  Heat till sugar is melted.

    Cake
    3 eggs 2 cup sugar
    1 cup vegetable oil 1 cup sour cream
    2 tsp vanilla 2 ½ cup flour
    ½ tsp salt ½ tsp baking soda
    2 tsp baking powder

    In large bowl beat eggs and sugar until thick and lemon colored.  Beat in oil, sour cream, and vanilla.  Combine dry ingredients in bowl.  Add to egg mixture; mix well.

    Pour syrup mixture in 13 x 9 inch greased pan.  Place 12 slices of pineapple over syrup.  Pour batter over pineapples.  Bake for 50 minutes.  Remove from oven let rest for 5 minutes.  Flip over on plate.  Decorate with maraschino cherries.


    2nd Place
    Debra Walker
    East Berlin – Adams County

    Pineapple Upside Down Cake

    ½ cup packed brown sugar
    ¼ cup butter, melted
    12 pineapple rings, drained
    6 maraschino cherries, cut in half

    Melt butter in a 9 x 13 inch baking pan.  Add sugar and stir until combined with the butter; spread evenly over pan.  Arrange pineapples on mixture.  Put a cherry in center of each pineapple.

    Preheat over to 350 degrees.

    Cake
    1 ¼ cups cake flour
    1 ¼ cups all purpose flour
    1 teaspoon baking powder
    ½ teaspoon baking soda
    ½ teaspoon salt
    3 eggs
    2 cups granulated sugar
    1 cup vegetable oil
    1 (8 ounce) sour cream
    2 teaspoons vanilla
    ¼ cup pineapple juice
    6 drops yellow food coloring

    In medium bowl stir together the flours, powder, soda and salt; set aside.

    In large bowl combine the eggs and sugar.  Beat on medium until mixture is thick and a lemon color.  Add oil, sour cream and vanilla.  Beat until combined.  Gradually add flour mixture, beating until combined.  Add juice and coloring, beat until just combined.

    Spoon batter over pineapple slices.  Bake for 45 to 50 minutes or until toothpick comes out clean.  Cool on rack for 5 minutes.  Invert onto a cake plate or cake board.  Cool completely.  Decorate if desired.


    3rd Place
    Angela Shaw
    Harrisburg, PA – Dauphin County

    Pineapple Upside Down Cake

    Topping
    1 stick butter
    1 ½ cups Maple Brown Sugar
    2 cans pineapple rings
    1 T Karo
    Maraschino cherries
    ¼ cup pineapple juice

    In a pot over medium heat, melt butter; add maple brown sugar and karo.  Bring to a boil stirring constantly.  Arrange pineapple rings in the bottom of a 13 x 9 cake pan and put a cherry in each center ring.  Fill in spaces with broken pieces of pineapple.  Pour sugar mixture over top.

    Cake
    Preheat oven to 350 degrees
    2 cups all purpose flour
    ¾ cup cake flour
    1 t baking soda
    1 box vanilla instant pudding
    1 t salt
    2 cups sugar
    1 ½ cups butter
    5 eggs
    1 t vanilla
    1 cup sour cream
    ½ cup buttermilk
    1 t vanilla

    Combine all dry ingredients in a bowl and stir.  In a separate mixing bowl, cream together butter, sour cream, eggs, vanilla, and buttermilk.  Add dry ingredients and mix well.  Carefully pour over prepared cake pan and bake for approx. 1 hour or until knife test in center comes out clean.


    4th Place
    Brenda Moore
    Mt. Wolf, PA – York County

    Island Pineapple Upside Down Cake

    1 ½ cup sugar
    1/3 cup oil
    1 tsp. salt
    1 cup pineapple juice
    2 tsp. vanilla
    1 box island pineapple jello
    3 cups cake flour
    1 cup crushed pineapple
    2 ¼ tsp. baking powder
    Down of pan
    1 can pineapple rings
    20 maraschino cherries
    10 whole pecans
    1 stick melted butter
    1 cup dark brown sugar
    ½ cup 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, jello, baking powder, vanilla, and juice.  Pour over bottom of pan and sprinkle with coconut.  Cool 20 minutes before you flip cake over.


    5th Place
    Debra Martin Berkoski
    Conestoga, PA – Lancaster County

    Pineapple Upside Down Cake

    3 cups of sifted cake flour
    1 cup buttermilk
    1 teaspoon baking soda
    2 teaspoon vanilla
    ½ teaspoon salt
    ½ 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
    ½ 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 to 45 minutes at 350 degrees.  Remove from the oven let rest 5 minutes.  Flip up side down onto large plate.  Add maraschino cherries and other fresh fruit as needed.