mom's pineapple upside down cake

Name: Mom's Pineapple Upside Down Cake
Prep time: 15 min
Cook time: 45 min
Ingredients: ## TOPPING; 3 tablespoon(s) unsalted butter; 1/2 cup(s) dark brown sugar; 2 tablespoon(s) pineapple juice; 1 can(s) pineapple chunks (20 oz. can); ## CAKE; 1/2 cup(s) sugar; 1/3 cup(s) crisco; 1 large egg; 1 teaspoon(s) pure vanilla extract; 1 cup(s) all purpose flour; 1 1/4 teaspoon(s) baking powder; 1/4 teaspoon(s) salt; 1/2 cup(s) pineapple juice

(2 RATINGS)

127 Pinches

Penny Burdge

Lenexa, KS

Updated on Jul 14, 2012

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

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prep time 15 Min

cook time 45 Min

method ---

yield

Ingredients

TOPPING
3 tablespoons unsalted butter
1/2 cup dark brown sugar
2 tablespoons pineapple juice
1 can pineapple chunks (20 oz. can)
CAKE
1/2 cup sugar
1/3 cup crisco
1 large egg
1 teaspoon pure vanilla extract
1 cup all purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup pineapple juice

How To Make mom's pineapple upside down cake

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.

Step 2

Cream the Crisco with the sugar. Add the egg and vanilla extract and beat until fluffy.
Step 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.
Step 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.
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