<< Dungeness Highlands

05/27/23 - Pineapple Upside Down Cake

These are surprisingly easy to make and surprisingly delicious if you avoid the usual recipes. We've made rather awful ones with whole wheat flower and sugar concoctions that stuck to the pan. We just use Edna Lewis's caramel cake recipe, butter, brown sugar, maraschino cherries and canned pineapple. We use an 11"x11" cake pan and melt a couple of tablespoons of butter to line the bottom. Then we sprinkle a few tablespoons of brown sugar. Then come the pineapple rings and maraschino cherries. We fill in the gaps with bits of pineapple - the recipe takes about a can and a half. Then, we pour on the cake batter - see recipe below - and bake for about 20-25 minutes at 350F. We let it cool for a bit. When the pan is still warm but cool enough to touch, we just flip out our cake upside down.
Edna Lewis Caramel Cake Batter

  • 5 tbsp butter
  • 1 cup sugar
  • 2 eggs
  • 2 cups flour
  • 1/4 tsp salt
  • 4 tsp baking powder
  • 2/3 cup milk
  • 2 tsp vanilla
  • juice of 1/2 lemon (1 tsp officially)
  • 1) Cream the butter.
  • 2) Cream in the sugar & salt, until fluffy.
  • 3) Mix in one egg counterclockwise; mix in the other egg clockwise.
  • 4) Add 1 cup flour, partially mix; leave some dry flour.
  • 5) Add 1/3 cup milk, partially mix.
  • 6) Add 1/2 cup (roughly) of flour, partially mix.
  • 7) Mix in vanilla & lemon juice.
  • 8) Add 1/3 cup milk, partially mix.
  • 9) Add final 1/2 cup flour, baking powder, mix until smooth.

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