Pineapple-Upside-Down Cake

Crystal ~

By
@crystal7

Using pineapple tidbits or chunks makes eating the cake a little more fork friendly, making it easier to slice and eat. Arrange or design the chunks of pineapple and cherries anyway you like. Traditional pineapple rings may be used if you prefer.You can also use a yellow box cake mix and follow the package directions instead of making the cake from scratch.

Rating:
★★★★★ 1 vote
Comments:
Serves:
20-25
Prep:
30 Min
Cook:
35 Min
Method:
Bake

Ingredients

topping:
½ cup unsalted butter, melted
1½ cups packed light brown sugar
1 (15 ounce) can pineapple chunks or tidbits, drained
1 small jar of maraschino cherry halves, drained
cake:
2-1/4 cups cake flour
1½ cups granulated sugar
¾ cup crisco shortening
¾ cup whole milk
3 eggs
2-1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon almond extract

Step-By-Step

1Preheat oven to 350 degrees.
2Grease and flour the sides of a 13x9 pan.
3Melt butter in a microwave safe dish. In the bottom of pan, pour in the melted butter and make sure the entire bottom of the pan is covered.
4Sprinkle the brown sugar over butter.
5Place the chunks of pineapple on top of the brown sugar; also adding a cherry every 2-3 inches, halved side up. Set aside.
6In a large bowl, beat shortening and sugar until well combined. Add eggs, vanilla and almond extract; beat for another 2 minutes.
7dd dry ingredients alternately with milk. Beat for 1 minute.
8Spoon or ladle the cake batter carefully over pineapples and cherries.
9Bake for 35-45 minutes or until a toothpick inserted in middle of the cake comes out clean.
10Cool cake in the pan on a wire rack for 10 minutes. Place platter on top of pan and invert. Carefully, lift off the pan.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American