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My Favorite Pineapple Upside Down Cake

Here's how you make My Favorite Pineapple Upside Down Cake
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  • Servings: 9
  • Prep: 20m
  • Cook: 35m
    • The following recipe serves 9 people.

Ingredients

The ingredients are:
  • 1/4 cup cup butter (or margarine)
  • 2/3 cup packed brown sugar
  • 9 slices pineapple in juice (from 14-oz can, drained but save the juice or the cake)
  • 9 maraschino cherries without stems, if desired
  • CAKE
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon (optional, I always add it cause we love cinnamon)
  • 1 1/4 cups granulated sugar
  • 1/3 cup shortening (Crisco butter flavor)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 10 tablespoons pineapple juice
  • 2 tablespoons half and half (or whole milk)
  • 1 large egg
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 350°F.

  • Step 2: In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

  • Step 3: For the Cake; In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.

  • Step 4: Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm.

We hope you enjoy this recipe!

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