Mom's Pineapple Upside Down Cake
Recipe: #14660
October 17, 2014
Categories: Desserts, Cakes, Pineapple, Birthday, Brunch, Fathers Day, July 4th, Mothers Day, Picnic, Potluck, Romantic Dinner, Sunday Dinner, Oven Bake, Vegetarian, more
"This cake must be comfort food, just thinking about it makes me happy! The cake is made with pineapple juice, making it extra special. Double recipe for 9x13 and triple for 11x17."
Ingredients
- PREPARE PAN
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- CAKE
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Nutritional
- Serving Size: 1 (427.8 g)
- Calories 491.7
- Total Fat - 14.5 g
- Saturated Fat - 5.2 g
- Cholesterol - 37.7 mg
- Sodium - 978.6 mg
- Total Carbohydrate - 88.3 g
- Dietary Fiber - 5.6 g
- Sugars - 66.1 g
- Protein - 5.8 g
- Calcium - 186.1 mg
- Iron - 4 mg
- Vitamin C - 17.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Prepare Pan:
Step 2
Preheat oven to 350 degrees. Put butter in pan and melt in oven, watching carefully. Remove pan and press brown sugar evenly across bottom, followed by pineapple slices.
Step 3
Cake:
Step 4
In mixer, combine dry ingredients. Add shortening, pineapple juice and vanilla, beating for 2 minutes.
Step 5
Add remaining milk and egg, beat for 2 more minutes. Pour over pineappple in pan.
Step 6
Bake for 50-60 minutes or until done. Add 10 more minutes for 9 x 13 and 20 more minutes for 11 x 17.
Step 7
Can sizes for larger cakes: To figure out how many slices are in a can of sliced pineapple, divide the ounces by 2, i.e. a 20 ounce can has 10 slices.
Tips
No special items needed.