My Mother'S Pineapple Upside-Down Cake Recipe

Name: My Mother'S Pineapple Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbsp. butter; 1 c. brown sugar; 1 (No. 2 1/2) can sliced pineapple; maraschino cherries; 3 eggs; 1 c. white sugar; 2 Tbsp. water; 1 c. flour; 1 tsp. baking powder; 1/2 tsp. vanilla; 1/2 tsp. salt

Servings: persons

4 Tbsp. butter
1 c. brown sugar
1 (No. 2 1/2) can sliced pineapple
maraschino cherries
3 eggs
1 c. white sugar
2 Tbsp. water
1 c. flour
1 tsp. baking powder
1/2 tsp. vanilla
1/2 tsp. salt

1
Heat butter and brown sugar together in heavy skillet until brown sugar is melted.
2
Cool.
3
Arrange pineapple slices with cherry in center of each over mixture.
4
Beat eggs until frothy; beat in sugar gradually.
5
Add sifted dry ingredients and water alternately.
6
Pour over pineapple.
7
Bake at 350u00b0 about 40 minutes or until done.
8
While still hot, turn out (upside down) on serving plate.
9
Serve with whipped cream.

902

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 Tbsp. butter, 1 c. brown sugar, 1 (No. 2 1/2) can sliced pineapple, maraschino cherries, and more.

Yes, My Mother'S Pineapple Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

My Mother'S Pineapple Upside-Down Cake

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