Mom's Pineapple Upside Down Cake Recipe

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Mom's Pineapple Upside Down Cake

Penny Burdge

By
@PennyInKC

I loved this cake as a kid - super sweet and gooey - you might want to cut back the sugar!


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Prep:

15 Min

Cook:

45 Min

Ingredients

TOPPING

3 Tbsp
unsalted butter
1/2 c
dark brown sugar
2 Tbsp
pineapple juice
1 can(s)
pineapple chunks (20 oz. can)

CAKE

1/2 c
sugar
1/3 c
crisco
1 large
egg
1 tsp
pure vanilla extract
1 c
all purpose flour
1 1/4 tsp
baking powder
1/4 tsp
salt
1/2 c
pineapple juice

Directions Step-By-Step

1
Drain the pineapple and save the juice. Turn the oven on to 350 degrees F. Put the butter in a 9" x 9" pan and slip it in the oven until it melts. Add the brown sugar, 2 tablespoons of pineapple juice and the pineapple chunks. Stir it all up.
2
Cream the Crisco with the sugar. Add the egg and vanilla extract and beat until fluffy.
3
Whisk together the flour, baking powder and salt. Add these dry ingredients alternately with the 1/2 c pineapple juice to the creamed mixture. Beat until smooth.
4
Pour batter over the pineapple in the baking dish. Bake at 350 degrees F for 40-45 minutes. When the cake is done, immediately invert it onto a serving plate. This cake is best served warm.

About this Recipe

Course/Dish: Cakes