Pineapple Upside down Cake

Pineapple Upside down Cake


  • 1/4 cup butter or margarine
  • 2/3 cup packed brown sugar
  • 9 slices pineapple in juice drained, from 14-oz can
  • 9 maraschino cherries without stems if desired
  • 1 1/3 cups Gold Medal® 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


  • Heat oven to 350°F.
  • In 9-inch square 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 50 to 55 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.

Leave a Reply