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Upside-Down Pineapple Cake


From the Gold Medal Children's Cookbook

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  • 1/4 c. of margarine or butter
  • 2/3 c. of packed brown sugar
  • 1 can (about 16 ounces) of sliced pineapple, drained Maraschino cherries, if you like
  • 1 1/3 c. of Gold Medal all-purpose flour
  • 1 c. of granulated sugar
  • 1/3 c. of shortening
  • 3/4 c. of milk
  • 1 1/2 tsp. of baking powder
  • 1/2 tsp. of salt
  • 1 egg


Servings 9


Step 1

Heat the oven to 350 degrees. Heat margarine in a 10-inch ovenproof skillet or square pan, 9 x 9 x 2 inches, in the oven until melted. Sprinkle brown sugar over margarine; arrange pineapple slices on top. Place a cherry in center of each pineapple slice. Beat remaining ingredients in a large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour over fruit in skillet; spread evenly: Bake until a wooden pick inserted in the center comes out clean, skillet 45 to 50 minutes, square 55 to 60 minutes. Immediately turn the skillet upside down on a heatproof plate. Let the skillet remain over the cake a few minutes. Serve warm and, if you like, with sweetened whipped cream.


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