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I've never started a "light" thread before but I was looking at google trends - hard boiled eggs is at 3, Green Bean Cassarole is at 6, Pineapple Upside Down Cake at 7. So I figure people have food on their minds today.

I used to make a great cake - the secret is in the heavy pan. Use a skillet or a very heavy ceramic dish - it makes the brown sugar like crispy syrup. (I broke my dish and haven't been able to reproduce it since). If it's warm it's extra good.

I know the article is a couple of days old but it's such a good recipe! Plus I let the ingredients stay in the exerpt so even if the paper loses the page you have the amounts. Enjoy a great American classic, courtesy of the CantonRep.com, Hawaii, and Dole!

1 posted on 04/23/2011 3:51:33 PM PDT by I still care
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To: I still care

1/2 Marchino cherry in each of the pineapple rings was always a nice touch.


2 posted on 04/23/2011 3:53:43 PM PDT by Sacajaweau
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To: I still care; Andy'smom; bradactor; politicalwit; Spunky; mplsconservative; boadecelia; ...

Pineapple Upside Down Cake - Recipe

FReeper Kitchen Ping
(to be added/deleted - just PM me)

There’s not an Easter recipe thread that I’ve seen yet, per se, but come on over a join us in the Weekly Cooking Thread today - and all week!
http://www.freerepublic.com/focus/f-chat/2709393/posts

Weekly Cooking Thread. April 23, 2011(Happy Easter)
FreeRepublic Cooks | April 23, 2011 | libertarian27


4 posted on 04/23/2011 4:07:53 PM PDT by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: I still care

I just finished making Chocolate Tea Biscuit cake (Prince William’s fave) for Easter tomorrow. My family are chocoholics. Lol


5 posted on 04/23/2011 4:12:11 PM PDT by sheana
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To: I still care; windcliff

I’ve been wanting to get a cast iron skillet...now I have a good excuse! :)


6 posted on 04/23/2011 4:17:28 PM PDT by stylecouncilor (What Would Jim Thompson Do?)
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To: I still care

There is no cake that equals a Pineapple Upside Down Cake.

Nothing comes close.


7 posted on 04/23/2011 4:31:40 PM PDT by texmexis best
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To: I still care

Do you have a heavy cast iron skillet? That works well for pineapple upside down cake, too.


8 posted on 04/23/2011 4:41:59 PM PDT by ViLaLuz (2 Chronicles 7:14)
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To: I still care
I love pineapple upside down cake. My first wife (God rest her soul) used to make it every year for my birthday. She used a heavy electric skillet.

Unfortunately now it's not in my diet. But I can still dream about it.

15 posted on 04/23/2011 6:03:27 PM PDT by JoeFromSidney (New book: RESISTANCE TO TYRANNY. A primer on armed revolt. Available form Amazon.)
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To: I still care

I like to make upside down cake with pears instead of pineapple and gingerbread batter instead of the regular batter. A little orange rind in with the butter and brown sugar is very good too.


17 posted on 04/23/2011 7:01:59 PM PDT by Mrs. P ("Wonder Woman wears Sarah Palin pajamas." - Blood of Tyrants)
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To: I still care

My mom used to make a pineapple upside down cake in an old iron skillet. I wish that I had her recipe, there was none better.


18 posted on 04/23/2011 7:06:13 PM PDT by rightly_dividing (1 Cor. 15: 1-4)
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To: I still care

Bookmark for my VERY favorite cake....thanks for posting this recipe.


19 posted on 04/23/2011 7:15:17 PM PDT by 2nd amendment mama ( www.2asisters.org | Self defense is a basic human right!)
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To: I still care

This thread is making me long for the good old parish bake sales where one could pick up any of these great cakes at a good price, and help the church’s charities.


20 posted on 04/23/2011 7:41:46 PM PDT by Palladin (Sarah Palin in 2012!)
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To: knittnmom

Hey Mom, could you post a picture of Dearest Nephew’s birthday cake? I think it would fit here :)


21 posted on 04/23/2011 9:21:11 PM PDT by Ellendra (Profanity is the mark of a conversational cripple.)
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To: I still care
Make it in a Bundt pan. Put chopped up maraschino cherries, pecans, crushed pineapple, and coconut into the batter. Use some Coco Lopez in place of whatever is used in the batter as liquid.

It turns out really well with this cake recipe:

Sift together:

2tsp baking powder
2 full cups flour
2 cups white sugar

Beat together:
4 eggs,
1 tsp salt
2 tsp vanilla extract

Mix the egg mixture and flour/sugar until smooth

Heat to boil 1 cup milk and 2 T butter

Add to egg/flour/sugar mixture until smooth

Add to the above mixture:
8 oz drained crushed pineapple
1/2 package shredded sweetened coconut
1/2 sm can Coco Lopez
1/2 cup chopped pecans
About 8 or 10 chopped up maraschino cherries

Prepare the Bundt pan with brown sugar (2.5 cups light brown sugar and 1 stick melted butter distributed evenly. Then arrange pineapple slices in various artful ways, add maraschino cherries to pineapple slice holes, stick in pecan halves in and around the pineapple slices wherever you can. Finally add carefully the batter so you won't dislodge the pineapple, etc.

Bake at 350 for about 1.5 hours or until a wooden kebab stick comes out clean. Remove and after a few minutes invert onto a large platter. If it doesn't come out immediately, have the pan supported on the edges and it will eventually fall out. Reposition any of the topping that may have come off. Refrigerate and wait until the next day to serve it with whipped cream or vanilla ice cream.

This will be the most beautiful pineapple upside down cake you will have ever seen. And the nut, coconut, coco lopez, crushed pineapple mixture in the batter makes the cake part into something wonderful, not merely a device to hold the topping. I have fixed this many times over the past 30 years and it's always finished off. If it makes it to a couple of days, there is a wonderful taste that permeates everything even more than when it is freshly baked.
24 posted on 04/23/2011 9:39:54 PM PDT by aruanan
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