Let’s Get Cooking: Pineapple Upside-Down Cake – from Grandma Ola Edith Backensto Riley
Although I don’t remember my Grandma Riley, she lives on in her good cooking. Here’s another delicious family recipe handed down from our grandma to my cousin Elaine:
1 – 15oz. can of pineapple rounds (cannot use fresh pineapple) – save juice in can
1 – cup light brown sugar
1 – stick of butter
1 1/2 cup – white sugar
3 – eggs
1/2 cup – cold water
1 1/2 cup – flour
2 tsp. – baking powder (rounded)
1 tsp. – vanilla
Melt brown sugar and butter in cast iron skillet until the mixture bubbles.
Add pineapple rounds in the bottom of the skillet.
In a separate bowl, mix white sugar, eggs, water, flour baking powder, & vanilla.
Pour over pineapple mixture.
Bake: at 350 degrees for 30-45 minutes. (Done when a toothpick comes out clean).
Elaine says this pineapple upside-down cake is best served with pineapple curd and whipped cream.
Pineapple curd recipe
Cream together –
1/2 cup sugar
1/4 cup butter (margarine)
1 or 2 eggs well beaten…
1 heaping tablespoon flour
Heat juice – saved juice from the can of pineapple….
Add above mixture of creamed sugar and margarine,
Add 1 heaping Tablespoon of flour,
Stir constantly until thick and smooth…
Let cool and serve with real whipped cream over cake ….makes a nice presentation.. and now we are all hungry…
Serves: 10 – unless Thor is home 🙂