Funnily enough I just made one at Easter. It's from an old Mennonite cookbook, very simple white cake with a wonderful gooey topping...or should I say bottoming. Nothing fancy but good.

The cookbook is at the cottage but we are going there tomorrow so I'll post it then.

Yes, I like this one with fresh pineapple, it's from Emeril Lagasse...

Pineapple Upside Down Cake

Recipe courtesy Emeril Lagasse, 2005

6 to 8 servings

1/2 ripe medium pineapple, peeled, cored, eyes removed and sliced into 1/2-inch rounds (about 4 or 5 slices)
3/4 cup (1 1/2 sticks) unsalted butter
3/4 cup light brown sugar
14 pecan halves
1 cup cake flour (not self-rising)
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
2 eggs
1 cup buttermilk
1 1/2 teaspoons vanilla extract
1 tablespoon dark rum
4 fresh cherries, halved and pits removed
Directions
Melt 4 tablespoons of the butter in a 10-inch cast iron skillet, over medium heat. Add the brown sugar and stir to combine. Increase the heat to medium high and cook until the sugar mixture is bubbly, about 2 minutes. Arrange pineapple slices in the skillet in a pleasing pattern and continue to cook for 2 minutes, or until the sugar mixture turns an amber color. Turn the pineapple slices over and remove the pan from the heat. (The mixture will continue to cook even though the heat is off.) Arrange the pecan halves in the spaces between the rings. Set aside to cool slightly.

Preheat the oven to 375 degrees F.

Stir together the flours, baking powder, baking soda, and salt in a medium mixing bowl.

In the bowl of an electric mixer, cream together the remaining 1/2 cup butter and the granulated sugar until light and fluffy. Add the eggs, 1 at a time, mixing just until incorporated. Add the flour mixture and buttermilk alternately in 3 batches, mixing at low speed after each addition until just combined. Stir in the vanilla and rum.

Spoon the batter evenly over the pineapple slices in the skillet. Bake in the middle of the oven until golden brown and a tester comes out clean, 35 to 40 minutes.

Cool the cake in the skillet on a wire rack for 4 minutes only. Run a thin knife around the edge of the cake and, wearing oven mitts and working quickly, invert the cake onto a cake plate, keeping plate and skillet firmly pressed together. Carefully lift the skillet off cake and replace any fruit stuck to the bottom of the skillet, if necessary. Arrange the fresh cherry halves, cut side down, into the top of the cake, in the center of the pineapple rings.

Serve cake warm or at room temperature.

I'll bet it would be equally good with peaches. Or apples.

Annie

This is my pear upside down cake recipe, I got it from an issue of "Oprah" magazine. You could absolutely sub peaches for the pears without a hitch. I don't make it because with just me, it takes forever to eat up, but it is to die for!

Pear (or Peach) Upside Down Cake

1/2 cup light brown sugar
1/2 tsp. cinnamon
2 TBLSP butter
3 firm pears (or peaches) cut into 1/4 inch wedges
1 1/3 cup granulated sugar
1 1/2 cups butter (12 TBLSP)
2 eggs
2 tsp. vanilla
2/3 cup whole milk
2 TBLSP dried cranberries (for the red color, but you could use currants or raisins or leave out)
2 cups flour
2 tsp. baking powder
1 tsp. salt
1 tsp. ginger

Directions:
Saute the pears (or peaches) in the butter with the brown sugar and spices until fork tender. Set aside

Coat a 10 inch springform pan or a 10 inch cast iron skillet well with butter. You can also line it with greased parchment paper for extra assurance of it turning out. Place the pears/peaches on the bottom of the pan and evenly and neatly distribute into the desired pattern. Pour all the caramel sauce over the fruit. Distribute the dried cranberries over the peaches.

Cream wet ingredients together. Mix dry ingredients together to evenly distribute. Combine wet and dry ingredients. Pour into the pan covering the peaches.

Bake at 325 degrees until it tests done in the middle, 45-55 minutes. I have a note that says, "Probably could use a hotter oven," although I only made the cake once so I haven't any recommendations in that department. I also have a note that says, "Can use half whole wheat pastry flour and half white flour" which is what I almost always do with baked goods but that's up to you.

The cinnamon and ginger spices really make this cake good.

pink_warm_mama :

Here is an apple upside down cake, made with a simple one egg cake recipe.

Part of an apple cake is also showing.

If you can use the recipe, I will post it.
LOU

I like to make pineapple upside-down gingerbread.

Here is the Mennonite recipe I promised.

Upside down cake, fruity , luscious and dripping with taffy.. Vary it with any fruit you like.

1/2 cup butter
1 1/2 cups sugar
2 eggs
2 1/4 cups AP flour
1/2 tsp salt
2 tsp baking powder
1 cup milk
1 tsp vanilla

Topping

1/3 cup butter
3/4 cup brown sugar
sliced fruit to cover bottom of cake pan ( I use pineapple slices with maraschino cherries in the centres.

Soften butter and add sugar gradually. Add beaten eggs and beat until fluffy.

Combine flour,salt . Separately combine milk and vanilla. Add flour mixture alternating with milk mixture to butter mixture .

Melt 1/3 cup butter in a 8 or 9'' square cake pan sprinkle brown sugar evenly and arrange sliced fruit attractively on butter mixture.

Bake at 350 for 45 minutes. Turn the cake upside down while it is hot and patch the fruit if you need to.

I forgot that I changed the recipe to 2 eggs.

It is similar to the Mennonite Recipe, that Chase gave.

The batter is from Readers Service Cookbook, 1938.
LOU

You can also use the classic Bisquik Velvet Cake recipe. It even works well with the Heart-Smart Bisquik. Bisquik uses 'soft' flour and thus makes a very tender crumbed cake.

I wonder if you could use the batter for that summer torte I am about to start making again? I would put some melted butter and brown sugar in the bottom of the pan, add fruit....and perhaps cinnamon depending on the fruit, then the batter and bake.
Think that batter would be firm enough to flip out of the pan?
Linda C

I just made pineapple upside down cupcakes the other day!

Youtube link to the video is

http://www.youtube.com/watch?v=pqd56UeV2_0

Here is a link that might be useful: Decadent Delights

I can recommend this Pineapple Upside Down cake.

Pineapple Upside-Down Cake
Thomas Keller

Ingredients

Pan Schmear
8 Tbsp (1 Stick; 4 oz) Unsalted Butter, at room temperature
1 1/2 Tbsp Honey
1/2 tsp Dark Rum
1 Cup Packed Light Brown Sugar
1/4 tsp Vanilla Paste or Pure Vanilla Extract
Sea Salt

1 Gold (Extra-Sweet) Pineapple

Cake
1 1/3 Cups Cake Flour
2 tsp Baking Powder
8 Tbsp (1 Stick; 4 oz) Unsalted Butter, at room temperature
1/2 Cup Plus 2 Tbsp Granulated Sugar
1/2 tsp Vanilla Paste or Pure Vanilla Extract
2 Large Eggs
1 Tbsp Plus 1 tsp Milk

Method

Preheat the oven to 350ÃÂF.

In the bowl of a stand mixer fitted with the paddle, combine the butter, honey, rum, brown sugar, and vanilla and beat until smooth and well blended. Spread 1/3 cup of the schmear over the bottom of a 9-inch silicone cake pan. Sprinkle lightly with salt. (The remaining schmear can be refrigerated for up to 2 weeks or frozen for up to 1 month; bring to room temperature before using.)

Cut the top and bottom from the pineapple and cut away the peel. Cut the pineapple lengthwise into quarters, and cut off the core from each section. Cut each piece crosswise into 1/4 inch thick slices. Beginning at the perimeter of the pan, make an overlapping ring of pineapple slices with the curved side facing out. Make a second ring inside the first one, overlapping the slices in the opposite direction, working toward the center of the pan.

Sift the flour and baking powder together; set aside.

Put the butter and sugar in the bowl of a stand mixer fitted with the paddle and mix on low speed to combine, then beat on medium speed for about 3 minutes, until light and creamy, stopping to scrape down the sides as necessary. Mix in the vanilla. Add the eggs one at a time, beating until the first one is incorporated before adding the second and scraping down the sides as necessary. Beat in the milk. Add the flour mixture in 3 batches, beating until combined.

Pour the batter into the pan and spread over the pineapple. Bake for 15 minutes. Rotate the pan for even browning and bake for another 20 to 25 minutes, until a cake tester or wooden skewer inserted in the center of the cake comes out clean. Cool the cake in the pan on a cooling rack for 20 to 40 minutes.

Run a knife around the edges of the cake, invert onto a serving platter, and serve warm. (Leftover can be stored at room temperature for up to 2 days.)

Serves 8

The picture of the cake that hawk posted absolutley makes my mouth water, I'm copying that recipe from the old Mennonite cookbook! YUM!

Ann - I made the Keller recipe. It is wonderful except I should have followed my instincts and doubled the schmear. Maybe even tripled. Otherwise, excellent.

Julier, I'm glad that you liked the cake. I won't disagree with you either on the doubling the smear.

Ann

Yes - you should put that on your site. Everyone loved it nonetheless.

Arkansas_girl:

Thank You, it is nice to hear a positive comment, once in a while.

LOU

Julier, good idea. I added a "Note" at the end of the recipe.

Ann

Here is a link that might be useful: Pineapple Upside Down Cake

The picture Lou posted of his Apple Upside Down cake
Had me drooling all over my keyboard!
So, naturally, I had to make one.
I used Chase's recipe for the cake part.
And Annie1992's recipe as a basis for the 'topping'.
I increased the amounts some, though.
And used dark brown sugar instead of the light brown.
Didn't measure the walnuts, just sprinkled them,
(rather heavily)
into the topping mix in the bottom of the pan.

It was really REALLY good!
And very VERY rich!

There will definitely be a "next time" for this ! ! !

Thanks for the inspiration, PWM, Annie, Chase, & Lou!

Rusty

Ann - I am making it again this weekend since I have the leftover schmear. So good.

Then the cinnamon roll cake.

OH man that cinnamon roll cake...boy I wanted to send that recipe to everyone I know but I felt too bad because they are all dieting...HA! I'll wait until the holidays when all bets are OFF! HEEHEE!