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Pineapple Upside-Down Cake Recipe

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This recipe for Pineapple Upside-Down Cake is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
9 well-drained maraschino cherries
12 (about ⅓ cup) pecan halves (optional)
1 can (No. 2 size) sliced pineapple
3 tbsp butter
½ cup firmly packed brown sugar
1½ cups sifted cake flour
2 teaspoons baking powder
½ teaspoon salt
½ cup shortening
1 teaspoon vanilla extract
½ cup sugar
1 egg, beaten
½ cup milk
Directions:
Directions:
Drain pineapple, reserving ¼ cup syrup. Set aside 5 pineapple slices. Melt butter. Add pineapple syrup
and melted butter to brown sugar and blend thoroughly.

Cut 4 pineapple slices into halves. Place the whole pineapple slice in center of pan. Place a cherry in the
center. Arrange half-slices around edges of pan; place a cherry in each. Arrange pecan halves among
pineapple slices. Pour brown sugar mixture over pineapple slices. Set aside.

Sift together flour, baking powder and salt. Cream together shortening and vanilla extract. Gradually
add dry mixture to creamed ingredients until fluffy. Gradually add sugar, egg, and milk, beating
mixture after each addition, alternating wet and dry. Beat until smooth. Gently pour batter over pineapple slices.

Bake at 350ºF 40 to 45 minutes, until toothpick inserted in center of cake comes out clean.

Using a spatula, loosen cake from sides of pan and invert immediately onto a serving plate. Let pan
rest over cake for a few seconds so that syrup drains onto cake before removing from pan. Best served warm.
Number Of Servings:
Number Of Servings:
Use one 8
Personal Notes:
Personal Notes:
I found this recipe in and old 1950s' cookbook by the "Staff Home Economists" of the Culinary Arts
Institute. Grandpa used to make this cake. It's a genuine sweet treat that brings back memories of
him and of my childhood.

 

 

 

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