Pineapple Upside-Down Cake

Bake a classic dessert! Buttery rich and caramely pineapple take this yellow cake.

Pineapple Upside-Down Cake

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  • Prep Time


  • Total Time


  • Servings



  • ¼

    cup butter or margarine

  • cup packed brown sugar

  • 9

    slices pineapple in juice (from 14-oz can), drained

  • 9

    maraschino cherries without stems, if desired

  • 1⅓

    cups Gold Medal® all-purpose flour

  • 1

    cup granulated sugar

  • cup shortening

  • teaspoons baking powder

  • ½

    teaspoon salt

  • ¾

    cup milk

  • 1



1 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. 2 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. 3 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.


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