So Retro

Sometimes you just have to have an old favorite and that's how I was feeling this weekend when I turned to Jack and said, "I need pineapple rings and maraschino cherries right away." (Before I forget, I just want to say that Jack is fabulous about last minute runs to the store and this is no small thing, as we live on the sixth floor of a walk-up apartment building. Aren't I lucky?)

For some reason I woke up on Sunday thinking about a particular recipe for Pineapple Upside Down Cake. It's one a friend once made for me and which I really think is the tastiest ever. The secret is melting butter with butterscotch chips instead of the usual brown sugar, which creates an amazingly gooey topping with little bits of crunchy butterscotch all around the pineapple.

As you can see, we were unable to get a photo that doesn't look as if it was featured in a Nixon-era cookbook. We tried, believe me, and I'm convinced something funny was going on. At any rate, we ended up with a retro cake and a retro-looking photo no matter how many frames we took (with two different cameras!).

This cake is well-suited for a cast-iron skillet.

Pineapple Upside Down Cake

1/2 package of butterscotch chips
1/3 stick butter
1 can pineapple rings in juice
maraschino cherries (as many as pineapple slices used)
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup melted butter
1 cup granulated sugar
2 whole eggs
1-1/2 teaspoon vanilla extract
3/4 cup pineapple juice (add milk as needed to make 3/4 cup total liquid)

Preheat the oven to 350F.

Drain the can of pineapple rings, saving the juice.

Place the butter and butterscotch chips in a cast iron skillet and melt. Arrange whole pineapple rings and cherries (with cherries in centers of the rings) over the butterscotch in pan. If you have left-over pineapple rings cut them in half and then line the sides of the pan with them (standing up).

In a large bowl, cream together the butter and sugar until smooth. Continue creaming with a mixer, adding eggs, one at a time, and stirring until mixture is lemon colored. Add the vanilla and mix well. With the mixer running, alternately add the flour mixture and the milk-liquid mixture. Beat on medium speed for three minutes. Pour batter into the pan being careful not to disturb the pineapples and cherries.

Bake for 45 to 50 minutes until a clean toothpick or butter knife inserted in middle of cake comes out clean.

Remove from oven and allow to stand for a few minutes to set and then turn it upside down onto a serving dish. Serve while still warm, although it's fine at any temperature--and really, really nice for breakfast, to my shame!

Comments

[Manggy]

Whoa. Seriously, whoa. Butterscotch chips?! Genius!! (By the way, this is one of the first cakes I ever baked as a kid-- it still is delicious to me.)

I love the "retro" pic. It brings back memories too, of the Betty Crocker cookbooks of my past :P But it is a great shot despite the "groovy" colors!

[Lydia (The Perfect Pantry)]

Butterscotch? Now there's a neat update to the classic recipe. I do love the pineapple rings and cherries -- without that, it would not be the real thing!

[Julie]

That picture really does look like something right out of a 1950s cookbook! Perfect. Also, I admire any woman who eats cake for breakfast.

[Patricia Scarpin]

My goodness, this looks so good! I love this cake.

[adele]

I think cake for breakfast makes perfect sense. It goes well with coffee, doesn't it?

[Susan]

Great idea to bake it in a cast iron skillet. Those "retro" photos are the perfect complement to a most charming cake. Ages since I had one!

[grace]

i've never understood why some people turn their noses at butterscotch chips. granted, they don't really taste like homemade butterscotch, but they're still delicious.

and hey--no need to be ashamed. that's a perfectly acceptable breakfast food!

[Susan from Food Blogga]

I made this last Thanksgiving as a surprise for my Dad's birthday. It's his all-time favorite. I used my grandmother's original recipe that is probably 60 years old, but I love the idea of melting butterscotch. Mmmm.... Maybe I'll try that this Thanksgiving! Thanks, Ann (and Jack!)

[Deborah]

Sometimes the retro recipes are the best! I love the sound of the butter and butterscotch chips.

[Johanna]

great camera that picks up the vibe of your recipes! Looks suitably retro indeed!

[Cakelaw]

This cake looks retro and very fab - I would be delighted to be served this.

[Lore]

Ann you had me crave something sweet. I'm intrigued about the cherry-pineapple combo.

[frenchtart]

i love the big orange plate! now i want a big orange plate, and a piece of your cake on it :)

[Pixie]

Nothing wrong with a bit of retro! Sounds and looks brilliant to me!

[Bellini Valli]

I do remember this pineapple upside down cake very well. We even used to make it camping in a frying pan. You get your important food groups all in one sweet treat:D

[giz]

Entirely retro and still manages to put a big smile on my face just seeing a picture of pineapple upside down cake.

[Zenchef]

There's nothing wrong with the camera, you just need to ask Santa to bring you a lowel ego light for christmas. http://www.lowelego.com/

[Cakespy]

Well, the promise of a beautifully retro delicious cake like this would have me bounding up and down those six floors to the walkup for sure!

[Tartelette]

Nothing wrong with a retro cake! It looks wonderful!

[LisaRene]

Very interesting tip about the butterscotch chips!

[myfrenchkitchen]

I love retro..Butterscotch chips..I don't know what that is? Is it candy? It is an interesting twist and I would love to taste it.
ronell

[Sophie]

OMG! I am so mad I missed this...
It looks amazing and gooey and wonderful.