I am sure your next question is “what is up with the name of this cake?” Well, my dear inquisitive reader, this is not a traditional upside down cake. There are no pineapple rings making a glorious appearance on the top of this cake; therefore, it is not completely an upside down cake. The pineapple toping, here, is used between the cake layers, on the inside. Hence the name.
- 1 cup (2 sticks) of butter (room temperature)
- 2 cups of sugar
- 4 eggs (room temperature)
- 3 cups of sifted self-rising flour (or use 3 cups All-purpose flour minus 6 tsp, then add 4.5 tsp baking powder & 1.5 tsp salt)
- 1 cup of whole milk (room temperature) (For pineapple cake, use 1 cup pineapple juice and optional- 3 TBS dried/powdered milk)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon butter flavoring (I excluded for pineapple cake)
1. Preheat oven to 350 degrees.
2. Grease and flour (3) 8 inch cake pans.
3. Using a mixer, cream butter until fluffy.
4. Add sugar and continue to cream until light, fluffy, and pale yellow in color.
5. Add eggs one at a time. Beat well after each egg is added.
6. Alternate adding the flour (or flour mixture if using alternative) and milk, beginning and ending with flour.
7. Add vanilla and butter flavoring to mix; until just mixed.
8. Divide batter equally into three cake pans.
9. Tap each cake pan on the counter to release any air bubbles trapped in the mixture.
10. Bake for 25 – 30 minutes until done.
11. Cool, assemble, enjoy.