Pineapple Upside-Down Cake Recipe

Name: Pineapple Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (8 1/2 oz.) cans sliced pineapple in juice; 3/4 c. butter, softened; 1 1/4 c. sugar; 8 red candied cherries; 1/3 c. chopped nuts; 2 large eggs; 1 3/4 c. cake flour, unsifted; 2 tsp. baking powder; 1/4 tsp. salt; 3/4 c. milk; 2 tsp. vanilla extract

Servings: persons

2 (8 1/2 oz.) cans sliced pineapple in juice
3/4 c. butter, softened
1 1/4 c. sugar
8 red candied cherries
1/3 c. chopped nuts
2 large eggs
1 3/4 c. cake flour, unsifted
2 tsp. baking powder
1/4 tsp. salt
3/4 c. milk
2 tsp. vanilla extract

1
Heat oven to 350u00b0.
2
Drain pineapple; reserve 1/4 cup juice.
3
In a 9-inch skillet, with heatproof handle, heat juice, 1 tablespoon of butter and 1/2 cup sugar.
4
Arrange pineapple, cherries and nuts in skillet.
5
In bowl, with electric mixer, beat remaining butter and sugar with eggs.
6
Stir in flour, baking powder, salt, milk and vanilla until smooth.
7
Spoon into skillet; bake 45 to 50 minutes. Invert onto serving plate.

1129

kcal

Calories

Fat

166

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: 2 (8 1/2 oz.) cans sliced pineapple in juice, 3/4 c. butter, softened, 1 1/4 c. sugar, 8 red candied cherries, and more.

Yes, 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.

Pineapple Upside-Down Cake

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