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Pineapple Upside-Down Cake by


1/4 cup butter
2/3 cup brown sugar
9 slices pineapple in juice, drained
9 maraschino cherries without stems
1 & 1/3 cups flour
1 cup sugar
1/3 cup shortening
1 & 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg


Heat oven to 350*F. In a 9-inch square pan, melt butter in oven. Sprinkle brown sugar over melted butter. Arrange pineapple slices over brown sugar. Place cherries in center of each pineapple slice. In medium bowl, beat remaining ingredients with mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries. Bake for 50-55 minutes or until toothpick inserted in center come out clean. Immediately place on 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. Store cake loosely covered.

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