Pineapple Upside-Down Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Â1/4 c Butter or Margarine, melted

  • â c Brown Sugar

  • 1

    14oz can Pineapple Slices in juice, drained, reserve juice

  • Â1/4 c Light Rum, Optional

  • Maraschino cherries without stems

  • 1

    â c All Purpose or Cake Flour

  • 1

    c Sugar

  • â c Shortening

  • 1

    Â1/2 t Baking Powder

  • Â1/2 t Salt

  • Â3/4 c Milk

  • 1

    Egg

Directions

- Heat oven to 350°F. Pour melted butter into a 9x13 pan. Sprinkle brown sugar evenly over melted butter. Add a little pineapple juice and the rum and lightly stir. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice. - In medium bowl, stir remaining ingredients, scraping bowl constantly. Pour batter over pineapple and cherries. - Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. 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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