In 1999, the Indiana 4‑H Foundation published a collection of recipes called “Picnics, Potlucks & Prizewinners with 4‑H Families and Friends.” The award-winning Pineapple Upside Down Cake is still one of our favorite holiday treats today!
Pineapple Upside-Down Cake
Makes 10 Servings
1 1/3 cups butter, divided
1 cup packed brown sugar
1 (20 ounce) can pineapple slices, drained
8 red candied cherries
Pecans, cut into halves (optional)
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
Preheat oven to 350 degrees. Melt 2/3 cup of the butter in a saucepan. Stir in the brown sugar. Spread on the bottom of a 9×13″ baking pan. Arrange the pineapple slices over the brown sugar mixture, placing 4 slices on each side of the pan and 2 slices, cut into halves, in the center. Place a cherry in the center of each pineapple slice. Arrange the pecan halves around the pineapple slices.
Combine the flour, baking powder, baking soda, and salt in a bowl and mix well. Beat the remaining 2/3 cup butter and the sugar in a mixer bowl until light and fluffy. Beat in the eggs and vanilla. Add the dry ingredients alternately with the buttermilk, mixing well after each addition. Pour carefully over the pineapple. Bake for 40-50 minutes or until a wooden pick inserted in the center comes out clean. Invert immediately onto a serving tray. Let stand for 5 minutes.
Variation: Add 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg to the flour mixture for a spiced variation.