Pineapple Upside Down Cake

3

Preparation time: 15 minutes
Cooking time: 1 hour 10 minutes
Total time: 1 hour 25 minutes
Servings: 9

Im not a huge fan of pineapple. I dont like them on my pizza and on any other dishes. But when it comes to cake, I dont seem to mind eating the bugger.

Weird right?

Anyway, even though I’m not a fan of the humble pineapple, I think my Pineapple Upside Down Cake is flavorful enough for me to keep on baking it for years.

 

Your Ingredients


2/3 cup of packed brown sugar

1/4 cup of margarine or butter

9 slices pineapple from a 14oz can (drained of fluid)

9 maraschino cherries without stems

1 1/3 cups of all-purpose flour

1 cup of granulated sugar

1/3 cup of shortening

1 and 1/2 tsp of baking powder

1/2 tsp of salt

3/4  cup of milk

1 egg

How to make your Pineapple Upside Down Cake

Heat your oven to 350°F.

Melt your butter in the oven using a 9 inch pan.

Once melted, sprinkle brown sugar over it and then arrange your pineapple slices over the sprinkled sugar.

Top each slice with a cherry.

Using a medium sized bowl, beat all the remaining ingredients together using a mixer. Set the speed on low.

Once the batter as reached a thick consistency, scrape it from the bowl and pour it over the pineapples and cherries

Throw it inside an oven and bake for 55 minutes.

To check if its fully baked, stick a toothpick in the cake. If the toothpick comes out clean, then it is done.

Get a heatproof plate, set it upside down on your pan and then turn the pan over.

Dont remove the pan yet to allow the sugar mix to drip over the cake.

Take the pan and serve the cake warm.

 


 

Comments

Angela Isaacs#1

My husband loves pineapple upside down cake. I am excited to try this recipe. I have two questions: are using salted or unsalted butter and is that dark or light brown sugar? My husband does not like the taste of salty things.

Erin Allen#2

I’m just getting into baking but haven’t baked a cake yet that requires shortening. I’ll be sure to come across a recipe that requires it eventually but can you tell me the role of shortening when baking?

Nate K#3

Wow! As someone who is a big baker and a big fan of desserts, I must say this has got my tastebuds watering. I’ve always made it with a little more brown sugar, but I’ll have to be sure to try this recipe as well. Thanks once again!

Please note: comments must be approved before they are published.

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