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Pineapple Upside-down Cake Recipe

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This recipe for Pineapple Upside-down Cake, by , is from Parker House Recipes, 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!

Contributor:  
Contributor:  
Pam Parker

Category:
Category:

Ingredients:  
Ingredients:  
1/2 C melted butter
1 C brown sugar
1 can sliced pineapple - set aside syrup from can
5 maraschino cherries, halved

2/3 C shortening
2 eggs
1 1/2 C sugar
2 tsp vanilla
1 1/3 C pineapple juice ( I top off what I saved from the canned pineapple with a little water)
3 C flour
5 tsp baking powder





Directions:
Directions:
Preheat oven to 350

In 9 X 13 cake pan, pour in melted butter and sprinkle brown sugar evenly on top.
Arrange 6 slices of the pineapple evenly and place a cherry in each center Set aside

Sift together flour and baking powder, set aside

In mixing bowl, cream shortening and sugar
Add egg, beat well
Add vanilla and 1/3 of the pineapple juice, mix 10 seconds
Add 1/3 of the flour mixture, beat until incorporated
Repeat twice with remaining juice and flour
Spread over pineapple
Bake 50-60 min until toothpick inserted in cake comes out clean

Run a knife around edges of cake, invert onto serving platter. Make sure all of the pineapple has a chance to transfer. Sometimes you have to use a fork to move one or two.
Serve with whipped cream.

Number Of Servings:
Number Of Servings:
10

 

 

 

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