PINEAPPLE UPSIDE-DOWN CAKE

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15 min Prep
1 hr 10 min Total
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9 Servings

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Bake a classic dessert! Buttery rich and caramelly pineapple take this yellow cake.


Ingredient List
  • Small check mark in a circle icon1/4 cup butter or margarine
  • Small check mark in a circle icon2/3 cup packed brown sugar
  • Small check mark in a circle icon9 slices pineapple in juice (from 14-oz can), drained
  • Small check mark in a circle icon9 maraschino cherries without stems, if desired
  • Small check mark in a circle icon1 1/3 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 cup granulated sugar
  • Small check mark in a circle icon1/3 cup shortening
  • Small check mark in a circle icon1 1/2 teaspoons baking powder
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon3/4 cup milk
  • Small check mark in a circle icon1 egg
Preparation
  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.
Tips
  • A dollop of whipped cream is a welcome addition to this classic cake.