Mom's Pineapple Upside Down Cake

9
Servings
10m
Prep Time
50m
Cook Time
1h
Ready In


"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."

Original recipe yields 9 servings
OK
  • PREPARE PAN
  • CAKE

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 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 & Variations


No special items needed.

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