Pineapple Apricot Upside-Down Cake Recipe

Name: Pineapple Apricot Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter, melted; 1/2 cup firmly packed brown sugar; four 1/4-inch-thick fresh pineapple rings plus 2 tablespoons finely chopped fresh pineapple; 6 dried whole apricots plus 2 tablespoons finely chopped; 1 cup all-purpose flour; 1 1/4 teaspoons double-acting baking powder; 1/4 teaspoon salt; 1/3 cup vegetable shortening; 1/2 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; whipped cream as an accompaniment

Servings: persons

3 tablespoons unsalted butter, melted
1/2 cup firmly packed brown sugar
four 1/4-inch-thick fresh pineapple rings plus 2 tablespoons finely chopped fresh pineapple
6 dried whole apricots plus 2 tablespoons finely chopped
1 cup all-purpose flour
1 1/4 teaspoons double-acting baking powder
1/4 teaspoon salt
1/3 cup vegetable shortening
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
whipped cream as an accompaniment

1
In a buttered 9- by 1 1/2-inch round cake pan combine well the butter and the brown sugar and press the mixture evenly onto the bottom of the pan.
2
Cut the pineapple rings in half and arrange them, patted with paper towels, and the whole apricots, smooth sides down, decoratively on the sugar mixture.
3
Into a small bowl sift together the flour, the baking powder, and the salt.
4
In a bowl with an electric mixer beat the shortening and the granulated sugar until the mixture is light and fluffy and beat in the egg and the vanilla.
5
Add the flour mixture alternately with 1/3 cup water, beating after each addition, and stir in the chopped pineapple, patted dry, and the chopped apricots.
6
Turn the batter into the pan, spreading it evenly, and bake the cake in the middle of a preheated 350F.
7
oven for 40 to 45 minutes, or until a tester comes out clean.
8
Let the cake cool in the pan for 5 minutes, invert it onto a serving plate, and serve it warm or at room temperature with the whipped cream.

427

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 3 tablespoons unsalted butter, melted, 1/2 cup firmly packed brown sugar, four 1/4-inch-thick fresh pineapple rings plus 2 tablespoons finely chopped fresh pineapple, 6 dried whole apricots plus 2 tablespoons finely chopped, and more.

Yes, Pineapple Apricot 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.

Pineapple Apricot Upside-Down Cake

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