Pineapple Cake Recipe

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Grandma also made a wonderful pineapple cake. She would melt 1/4 cup of real butter in a 9x13 inch pan and then crumble 1 cup of packed, dark brown sugar over the melted butter. Grandma then drained a 16 oz. can of crushed pineapple, reserving the juice. She always made sure the pineapple was canned in its own juice, not syrup. The drained pineapple was then spooned over the brown sugar and spread to cover the whole area.

Grandma then proceeded to make the cake. She blended 2 and 2/3 cups of flour (unbleached), 1 and 1/4 cups of white sugar, 4 teaspoons of baking powder, 1 teaspoon of baking soda, 1/4 teaspoon of salt, and 1/4 teaspoon of cinnamon in a mixing bowl. She added 1/2 cup of butter cut in small pieces and mixed it together until the butter was cut into the flour mixture. Grandma then took the drained pineapple juice (which usually measured about 1/2 a cup) and added enough buttermilk to make the liquid equal to 1 cup. She added the liquid, 2 eggs, and 2 teaspoons of real vanilla to the flour mixture and mixed until it was combined. Sometimes she added a bit more buttermilk if it seemed too thick. Grandma then spread the batter over the pineapple/brown sugar/butter base and baked the cake in a 350 degree Fahrenheit oven for about 45-50 minutes. When a toothpick inserted in the cake came out clean, it was done.

Grandma cut her cake into serving-size pieces and turned each piece over as she placed each one onto a plate. Sometimes the cake was served with whipped cream; at other times, vanilla ice cream was the accompaniment. It always tasted good with either coffee, tea, or a glass of milk.