Pineapple Upside Down Cake

It’s finally warm outside! Yahoooooo!

Let’s celebrate with some Pineapple Upside Down Cake.  It’s amazing and moist and just so, so pretty.

Here’s to enjoying the warm weather and having a great bikini body this season…uhhh wait a second…

Ingredients:

  • 1/4 cup butter
  • 2/3 cup packed brown sugar
  • 9 slices pineapple (canned pineapple in juice is best)
  • 9 maraschino cherries without stems
  • 1 1/3 cups flour
  • 1 cup sugar
  • 1/3 cup shortening
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 egg

Directions:

  1. Heat oven to 350F
  2. Melt butter and pour into a 9-inch square baking pan.
  3. Evenly spread brown sugar over the melted butter.
  4. Arrange pineapple slices over butter/sugar mixture. Put a cherry in the center of each pineapple hole.
  5. Combine and mix the remaining ingredients.  Beat with an electric mixer at medium/high speed for 2 minutes.
  6. Pour batter over pineapples.
  7. Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
  8. Immediately place a heat proof serving plate on top of the baking pan (see picture)…then turn plate and pan over.
  9. Leave the pan over the cake for 10 minutes to let the brown sugar and pineapple juices soak into the cake.
  10. Remove the pan and ENJOY 🙂
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4 responses

  1. Pingback: Recipe Index | Big Butter Baking

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