Does it get more retro than a pineapple upside-down cake? This beauty immediately conjures up visions of ’50s and ’60s kitsch, but the recipe has been around for close to 100 years now. Though ...

Ingredients. 2 cups all-purpose flour. 2 teaspoons baking powder. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs, whites and yolks separated ...

"With 6 kids and a busy household to run, this was one of my Mama's signature desserts and one of our family's favorites. She made it so many times, I think it belonged to her and Duncan Hines!

Canned pineapple.You need one 20-ounce can of pineapple slices in juice (not syrup) for this recipe. Make sure to purchase the rings, not pineapple chunks.

Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the pineapple, brown sugar and 1/4 teaspoon salt, and cook, tossing occasionally, until the sugar dissolves in the ...

Instructions: Heat oven to 325 degrees. Spray a 9-by-13-inch pan liberally with Pam. Drain pineapple, reserving juice to use in cake. Spread brown sugar on bottom of pan and spread evenly (Duffin ...

Now, pour the batter over the pineapple rings. Tap the pan firmly on the counter to settle your batter, then smooth the top. 4. Bake for between 50 and 60 minutes.

Pour the batter over the pineapple in the skillet, being careful not to disturb the slices. Bake until the cake springs back when lightly touched, 45 minutes. Let stand 5 minutes.

Preparation 1. Preheat oven to 350 F. Evenly sprinkle the brown sugar and salt over the bottom of a 9-by-2-inch ungreased round cake pan. Arrange the butter slices over the sugar in an even layer.