Pineapple Upside Down Cake
Pineapple Upside Down Cake is a classic cake that is unlike any other. The combination of pineapple with the delicious brown sugar caramel topping makes this cake a real treat.
Print
Pin
Servings: 8 servings
Calories: 681kcal
Ingredients
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup milk
- 2/3 cup pineapple juice reserved from pineapple slices
- 1/4 cup Crisco shortening
- 1 Tbsp baking powder
- 2 tsp vanilla extract
- 1 tsp salt
- 2 eggs
- 1 can 20 oz sliced pineapple, juice reserved
- 1/2 cup butter softened
- 1 1/3 cup light brown sugar
- 1 jar Maraschino cherries
Instructions
- Preheat oven to 350ºF. Drain can of sliced pineapple into a measuring cup. If juice measures less than 2/3 cup, add water to equal 2/3 cup.
- In medium bowl, cream together 4 tablespoons of butter, shortening, and sugar. Add eggs and vanilla extract. Slowly mix in salt, baking powder and flour. Add milk. Add pineapple juice and beat until just combined.
- In 12-inch cast iron skillet, melt remaining 4 tablespoons of butter over medium heat. Coat skillet well. Sprinkle brown sugar evenly over the butter. Do not stir.
- Let sugar dissolve then turn off heat. Layer pineapple slices over the brown sugar/butter mixture then place cherries in the middle of pineapple slices.
- Pour cake batter evenly over the pineapple and gently spread to even out the top. Bake 30-45 minutes until a toothpick inserted into the center comes out clean.
Nutrition
Serving: 1grams | Calories: 681kcal | Carbohydrates: 120g | Protein: 7g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 608mg | Fiber: 1g | Sugar: 88g
Join the Conversation: Share Your Experience! Your comments are incredibly valuable because they guide me as I develop recipes for you. Please share your thoughts with me in the comments section below!