Pineapple Upside-Down Cake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 382.9
  • Total Fat: 14.9 g
  • Cholesterol: 47.7 mg
  • Sodium: 412.1 mg
  • Total Carbs: 65.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 3.6 g

View full nutritional breakdown of Pineapple Upside-Down Cake calories by ingredient


Introduction

Modified an old Betty Croker recipe Modified an old Betty Croker recipe
Number of Servings: 8

Ingredients

    1/4 cup butter or margarine
    1/2 cup packed brown sugar
    6 slices pineapple in juice (from 14-oz can), drained
    6 maraschino cherries without stems, if desired
    1 1/4 cups Gold MedalŪ all-purpose flour
    1 cup granulated sugar
    1/3 cup shortening
    1 1/2 teaspoons baking powder
    1/2 teaspoon salt
    3/4 cup milk
    1 egg

Tips

Double recipe for 11 inch round cake and increase oven time to 1 hr 15 min.


Directions

Heat oven to 350°F. In 9-inch round pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Serving Size: Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user MESSIET.