Pineapple Upside Down Cake
This easy recipe for Pineapple Upside-Down Cake just screams warm weather and fun! This quick and tasty cake is a classic for a reason!
Servings: 9 servings
Equipment
Ingredients
- ¼ cup butter 1/2 stick
- ⅔ cup packed brown sugar
- 1 can sliced pineapple in juice, drained 20 oz.
- maraschino cherries if desired (no stems)
- 1 ⅓ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup shortening
- ¾ cup milk
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
Instructions
- Preheat oven to 350°F.
- Melt butter in a 10-in. oven-proof skillet or in a 9x9x2-in. baking dish. Remove the skillet from the oven and sprinkle the brown sugar over the melted butter. Arrange the pineapple slices over the brown sugar. Place a cherry in the center of each pineapple slice.
- Beat the remaining ingredients with an electric mixer on low speed for 30-45 seconds. Stop the mixer and scrape down the sides of the bowl. Beat on HIGH speed for 3 minutes, scraping the bowl occasionally. Pour the cake batter over the pineapple.
- Bake the skillet for 45-50 minutes or the 9x9x2-in pan for 50-55 minutes, or until a toothpick inserted near the center tests clean.
- Immediately turn the skillet or baking dish upside down over a heat-proof plate. Let the skillet or pan remain over the cake for 3-4 minutes. Remove the skillet or baking dish. Serve warm.
Notes
- This cake is best served with a scoop of vanilla ice cream!
Nutrition
Calories: 386kcal | Carbohydrates: 63g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 262mg | Potassium: 160mg | Fiber: 1g | Sugar: 48g | Vitamin A: 252IU | Vitamin C: 6mg | Calcium: 96mg | Iron: 1mg
