Pineapple Upside Down Cake
This is a quick and easy cake that goes over well.
Pineapple Upside Down Cake
Makes: A 9-inch square pan. (You can also use a 9×13 pan and it will make a thin cake, completely saturated in the caramel – you'll need twice as many pineapple rings for this.)
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Ingredients
Caramelized Bottom:
- ¼ cup butter
- ⅔ cup brown sugar (packed)
- 9 slices pineapple (20oz can of pineapple slices in juice, drained)
- 9 maraschino cherries (without stems – optional)
Cake Batter:
- 1 ⅓ cups all-purpose flour
- 1 cup white sugar
- ⅓ cup shortening
- 1 ½ tsp baking powder
- ½ tsp salt
- ¾ cup milk
- 1 large egg
Instructions:
- Heat oven to 350°. In a 9-inch square pan, melt the butter in the oven.
- When the butter is melted, remove from the oven and sprinkle brown sugar evenly over the melted butter. Arrange the pineapple slices over the brown sugar and place a cherry in the center of each slice. Set aside,
- In a medium bowl, beat the remaining ingredients with an electric mixer on low speed for 30 seconds, scraping the bowl constantly. Then beat on high speed for 3 minutes, scraping the bowl occasionally.
- Pour the batter over the pineapple and cherries.
- Bake 50-55 minutes or until a toothpick inserted in the center comes out clean. (If you are making a thin 9×13 pan, it may not take nearly as long.)
- Immediately place a platter upside down over the pan then flip the platter and pan over. Leave the pan over the cake for a few minutes so the brown sugar mixture can drizzle over the cake. *The cake needs to be turned out of the pan shortly after it's removed from the oven or the fruit will stick.
- Remove the pan and serve warm.
Notes:
Elizabeth’s Tips: Melt the butter in a pan, add the brown sugar, then place back in the oven of a minute to caramelize the sugar.