Pineapple Upside-Down Cake Recipe

Name: Pineapple Upside-Down Cake
Yield: 4 servings
Cuisine: American
Ingredients: 1 c. brown sugar; 1/2 c. margarine; 1 (20 oz.) can pineapple slices, drained; 9 or 10 maraschino cherries; 1 c. granulated sugar; 2/3 c. shortening; 3 eggs; 1 1/2 tsp. vanilla; 2 1/2 tsp. baking powder; 1 c. milk; 2 1/2 c. sifted flour; 1 tsp. salt

Servings: persons

1 c. brown sugar
1/2 c. margarine
1 (20 oz.) can pineapple slices, drained
9 or 10 maraschino cherries
1 c. granulated sugar
2/3 c. shortening
3 eggs
1 1/2 tsp. vanilla
2 1/2 tsp. baking powder
1 c. milk
2 1/2 c. sifted flour
1 tsp. salt

1
In a 12-inch skillet, combine brown sugar and margarine.
2
Cook and stir over low heat until mixture bubbles. Remove from heat; arrange pineapple slices and cherries in skillet in sugar mixture. In mixer bowl, cream together sugar and shortening until light and fluffy.
3
Add eggs, one at a time, beating well after each addition.
4
Add vanilla.
5
Sift flour, baking powder and salt together.
6
Add to creamed mixture alternately with milk, beating after each addition.
7
Pour batter over fruit in skillet.
8
Bake in oven for 40 to 45 minutes.
9
Invert warm cake on serving platter.

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 12 ingredients. The key ingredients include: 1 c. brown sugar, 1/2 c. margarine, 1 (20 oz.) can pineapple slices, drained, 9 or 10 maraschino 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 leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pineapple Upside-Down Cake

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