My oldest brother loves Pineapple. For his birthday every year when we were growing up, he always asked for a pineapple cake instead of the usual frosting and candles. Mom would either make a Pineapple Upside Down Sheet Cake with pineapple rings and cheery halves from scratch or the Pineapple Pound Cake recipe from below for his special day. If this is too much cake, there are recipes for Easy Upside Down Cake using a yellow cake mix or smaller Traditional Upside Down Cakes made in skillets or 9” pans in either square or round shapes. Or check out video for making Mini Upside Down Cakes in muffin tins. Need a low sugar version? Check out Splenda's Pineapple Upside-Down or Rose Bakes Pineapple Lush Cake.
Pineapple Pound Cake Recipe
3 sticks of margarine, softened
3 cups sugar
1 cup sweet milk (FYI this is old term for regular whole drinking milk*)
3 ½ cups flour
1 teaspoon baking powder
½ teaspoon salt
1 cup crushed pineapple
3 teaspoons pineapple extract
1 teaspoon vanilla
1. Cream together the first 3 ingredients. Add in eggs one at a time.
2. Sift in dry ingredients – alternating with adding milk, pineapple, and flavorings.
3. Bake at 325 degrees for 1 hour and 30 minutes.
4. Top with pineapple glaze while cake is still warm.
Pineapple Glaze Recipe
1 cup sugar
1 teaspoon pineapple extract
½ cup water
Bring all ingredients to a boil to dissolve. Pour glaze over cake while it is still warm.
(NOTE: Buttermilk was referred to as sour milk in many older recipes)