pineapple upside-down cake
I first made this in Junior High School Home Ec class. Used to make it lots of times for friends and family. Hadn't made one in years. It's still good.
prep time
30 Min
cook time
45 Min
method
Bake
yield
4-6 serving(s)
Ingredients
- 8 ounces can sliced pineapple
- 3 tablespoons butter
- 1/2 cup brown sugar
- 4 - maraschino cherries, halved
- 1/3 cup shortening
- 1/2 cup sugar
- 1 - egg
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
How To Make pineapple upside-down cake
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Step 1Preheat oven to 350 degrees. Drain pineapple reserving syrup. Halve pineapple slices. Melt butter in a 8x8x2-inch pan. Add brown sugar and 1 tablespoon of the reserved pineapple syrup. Add water to remaining syrup to make 1/2 cup. Arrange pineapple in bottom of pan. Place cherry half in center of each slice.
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Step 2Cream together shortening and sugar till light. Add egg and vanilla; beat till fluffy. Sift together dry ingredients; add alternately with the 1/2 cup reserved pineapple syrup, beating after each addition. Spread over pineapple.
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Step 3Bake at 350 degrees for 40 to 45 minutes. Cool 5 minutes; invert on plate. Serve warm.
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