Skip to content

Pineapple Upside Down Cake

by on February 27, 2013

This is one of my favorite recipes. I’ve made this with crushed pineapple and added pecans. Toss this in a cast iron skillet and serve warm. Oh, so good.

1/4 cup butter or margarine

2/3 cup packed brown sugar

9 slices pineapple in juice (from 14-oz can), drained

9 maraschino cherries without stems, if desired

1 1/3 cups Gold Medal® all-purpose flour

1 cup granulated sugar

1/3 cup shortening

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1 egg

 

  1. Heat oven to 350°F. 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.
  2. 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.
  3. Bake 50 to 55 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. Store cake loosely covered.

Makes 9 servings

Advertisements

From → Uncategorized

Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: