We have two tasty classic tropical dessert recipes here for you from the olden days.
#1. From the 70s: Vintage pineapple upside-down cake recipe (1975)
ALSO TRY: Dole’s crushed pineapple upside-down bundt cake recipe (1970)
Old-fashioned pineapple upside down cake (1975)
Ingredients
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 can crushed pineapple (16 to 17 ounces/2 cups)
- 2 tablespoons melted butter
- 1/2 cup maraschino cherries
- 1-2/3 cup all purpose flour
- 1/2 teaspoon salt
- 2-1/4 teaspoons baking powder
- 1/3 shortening
- 2 eggs, beaten
- 1/2 teaspoon vanilla
- 1/2 cup milk
Instructions
- Mix 1/3 cup of the sugar with the corn starch, add juice drained from the pineapple.
- Cook in heavy 10-inch skillet over direct heat stirring constantly until sauce boils and becomes clear.
- Add drained pineapple and butter.
- Drain cherries thoroughly and arrange in a pattern in the pineapple mixture.
- Sift flour; measure and re-sift 3 times with salt and baking powder.
- Cream the 1/3 cup shortening until soft.
- Add the remaining 2/3 cups sugar and the eggs.
- Beat vigorously until smooth and fluffy.
- Stir in vanilla.
- Add flour mixture and milk alternately, beginning and ending with flour and beating well after each addition.
- Turn batter into skillet over pineapple.
- Bake in moderate oven at 350 (F) for 35 to 40 minutes or until center of cake is springy when lightly pressed with fingertips.
- Cool in pan or rack for about 10 minutes; then turn out on serving plate.
- Serve warm with or without whipped cream.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 534Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 56mgSodium: 427mgCarbohydrates: 108gFiber: 3gSugar: 32gProtein: 12g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
#2. From the 70s: Waikiki pineapple upside-down cake (1975)
SEE MORE: Hawaii travel in the ’70s: Look back at Honolulu & Waikiki
Piña colada pineapple upside-down cake (1975)
Ingredients
- 2 tablespoons butter or margarine
- 1/4 cup brown sugar (packed)
- 8-1/2 ounces sliced pineapple, drained
- 1-1/2 cups buttermilk baking mix
- 1/2 cup granulated sugar
- 1 egg
- 1/2 cup coconut milk
- 2 tablespoons shortening
- 1 teaspoon vanilla
- 3/4 cup coconut, separated
Instructions
- Melt butter in oven in square pan (8- by 8- by 2-inches) or round layer pan (9-1/2- by 1-1/2-inches).
- Sprinkle with brown sugar and 1/4 cup shredded coconut, then arrange pineapple slices over the brown sugar.
- Blend baking mix, sugar, egg, coconut milk, shortening and vanilla.
- Add 1/2 cup shredded coconut.
- Mix on low speed for about 1/2 minute.
- Scrape bowl frequently.
- Beat for 4 minutes at medium speed.
- Pour batter over butter mixture and pineapple slices.
- Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
- Invert to heat-proof plate. Serve warm.
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As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 263Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 378mgCarbohydrates: 36gFiber: 1gSugar: 26gProtein: 5g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
