Pineapple Upside Down Cake

Betty Crocker Cookbook: 40th anniversary edition

Pineapple Upside Down Cake

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  • Prep Time


  • Total Time


  • Servings



  • ¼

    cup butter

  • cup brown sugar

  • 1

    (16 oz) can sliced pineapple, drained.

  • Maraschino cherries (if desired)

  • 1⅓

    cups all purpose flour

  • 1

    cup granulated sugar

  • cup shortening

  • ¾

    cup milk

  • teaspoon baking powder

  • ½

    teaspoon salt

  • 1



Heat oven to 350F. Heat butter in 10 inch oven proof skillet, until melted. Sprinkle brown sugar over butter. Arrange pineapple slices in skillet. Place cherry in center of each pineapple slice. Beat remaining ingredients on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping sides occasionally. Pour over skillet. Bake about 45 minutes. Immediately invert onto plate. Let skillet remain over cake for a few minutes before removing.


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