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Pineapple Upside-Down Cake

Feeling kitsch?

Inspired by a family member's request for a 1960s "tiki bar" themed birthday party...

we pulled out our New York Times "Menu Cookbook" published in 1966 for guidance.

This recipe is a fun, JEM Maple twist on a throwback.


Ingredients

3/4 cup butter (room temp)

1/4 cup maple sugar

1/2 cup brown sugar

4-5 fresh pineapple rings

(1/2 in. thick)

1/4 cup chopped pecans

1/2 cup granulated sugar

1 egg (room temp)

1/2 tsp vanilla extract

1.5 cups sifted all-purpose flour

1.5 tsp baking powder

1/2 tsp salt

1/2 cup milk

Instructions


Upside-Down Top:

Preheat oven to 350 degrees

Melt 1/4 cup of butter in a 9in. baking dish or cake pan. Sprinkle with maple + brown sugar. Arrange pineapple + pecanson top of the sugared butter.

(Optional- we added maraschino cherries for a pop of color. )

For the Cake:

Cream remaining butter w/ the granulated sugar + beat in

the egg + vanilla.

Stir in sifted flour, baking powder + salt alternating

w/ the milk.

Spoon batter carefully over prepped Upside-down Top.

Bake for about 35 min or until down. Let cake stand for 5 min. before inverting

to serving platter.


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