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
Cuisine: Baking & Desserts
Ingredients: 1/3 c. vegetable oil; 1 egg; 2/3 c. milk; 1 1/3 c. flour; 1 c. sugar; 2 tsp. baking powder; 1/2 tsp. salt; 1 tsp. vanilla; 8 Tbsp. butter; 3/4 c. brown sugar; 6 slices canned pineapple; maraschino cherries (optional); pecan halves (optional)

Servings: persons

1/3 c. vegetable oil
1 egg
2/3 c. milk
1 1/3 c. flour
1 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
8 Tbsp. butter
3/4 c. brown sugar
6 slices canned pineapple
maraschino cherries (optional)
pecan halves (optional)

1
With electric mixer, blend oil, egg and milk.
2
Sift flour, sugar, baking powder and salt together and add to milk mixture. Beat on medium speed for 2 minutes.
3
Stir in vanilla and beat one more minute.
4
Melt butter in a 10-inch heavy iron skillet.
5
Then add brown sugar; sprinkle evenly over melted butter.
6
Arrange pineapple slices on top of sugar mixture.
7
Decorate with pecans and cherries if desired.
8
Carefully pour batter over the fruit. Bake at 350u00b0 for 45 to 50 minutes, or until toothpick inserted in center comes out clean.
9
Immediately turn upside down on serving plate.
10
Leave skillet over cake several minutes, then remove.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 1/3 c. vegetable oil, 1 egg, 2/3 c. milk, 1 1/3 c. flour, 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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