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. Spry (can use Crisco); 1/4 tsp. salt; 1 tsp. vanilla; 1/2 c. sugar; 1 egg, unbeaten; 1/2 c. pineapple juice; 1/2 c. brown sugar; 5 slices pineapple; maraschino cherries; 1 1/2 tsp. baking powder; 1 1/4 c. sifted flour

Servings: persons

1/3 c. Spry (can use Crisco)
1/4 tsp. salt
1 tsp. vanilla
1/2 c. sugar
1 egg, unbeaten
1/2 c. pineapple juice
1/2 c. brown sugar
5 slices pineapple
maraschino cherries
1 1/2 tsp. baking powder
1 1/4 c. sifted flour

1
Combine Spry, salt and vanilla.
2
Add sugar gradually, add egg and cream well.
3
Add baking powder to flour and sift 3 times.
4
Add small amounts of flour to creamed mixture alternately with the pineapple juice, mixing until smooth.
5
This may all be done on mixer.
6
Sprinkle brown sugar on the bottom of pan (8 x 8-inch) that has been well greased.
7
Arrange pineapple and cherries on top of sugar.
8
Pour batter over this.
9
Bake at 350u00b0 for 50 to 60 minutes. Turn upside down on plate and cool.
10
Serve with whipped cream.

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 11 ingredients. The key ingredients include: 1/3 c. Spry (can use Crisco), 1/4 tsp. salt, 1 tsp. vanilla, 1/2 c. sugar, 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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