Pineapple Upside-Down Cake

This sweet dessert, great served warm, is deliciously made of pinapples and has a brown sugar drizzle.

  • Preparation Time:
  • Cooking Time:
  • Good for: 9


1/4 cup butter
2/3 cup packed brown sugar
9 slices pineapple in juice (from 14 ounce can), drained
9 maraschino cherries without stems
1 1/3 cups 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

Pineapple Upside-Down Cake


Preheat oven to 350 degrees.
Melt the butter in the oven in a nine inch square pan. Sprinkle brown sugar evenly over melted butter and arrange the pineapple slices over the brown sugar. Place a cherry in the center of each pineapple slice. In a medium bowl, beat remaining ingredients with an electric mixer on low speed for thirty seconds, scraping bowl constantly. Beat on high speed for three minutes, scraping bowl occasionally and then pour the batter over the pineapple and cherries. Bake for 50-55 minutes and immediately place heatproof serving plate upside down over pan and turn them over. Leave the pan over the cake for a few minutes so the brown sugar mixture can drizzle over the cake. Remove the pan and serve warm.