Pineapple Upside Down Cake

Pineapple Upside Down Cake

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  • Prep Time


  • Total Time


  • Servings



  • C flour

  • t baking powder

  • ½

    t baking soda

  • ¼

    t salt

  • ¾

    C (1½ sticks) margarine, melted

  • ½

    C brown sugar, packed

  • 1

    large can pineapple slices

  • 4

    maraschino cherries, halved

  • Pecans

  • 1

    C sugar

  • 3


  • 2

    t vanilla extract

  • C sour cream or yogurt


Preheat oven to 325oF. Sift together flour, baking powder, baking soda and salt. Melt 1/4 C margarine in 9x12 pan, stir in brown sugar. Arrange pineapple slices (reserve juice) in pan. Place half of a cherry, cut side up, in the center of each pineapple ring and nuts, flat side up, in between pineapple slices. In a large bowl, cream remaining 1/2 C margarine and sugar until light and fluffy. Beat in eggs, one at a time, 3 T reserved pineapple jucie and vanilla. Stir in flour mixture, 1/3 at a time, alternating with sour cream or yogurt, beginning and ending with the flour mixture. Spoon batter over fruit and bake for 50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on rack for 10 minutes, then invert on serving platter.


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