Pineapple Upside Down Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: PINEAPPLE BOTTOM
1 C brown sugar
1/3 C butter
1 (15 oz) can crushed pineapple, drained
10 Maraschino cherries
1 C chopped pecans, optional
CAKE BATTER
1 C granulated sugar
1 C shortening
3 eggs
2 tsp vanilla
2 1/2 C cake flour, sifted
2 1/2 tsp baking powder
1/2 tsp salt
3/4 C milk
1/4 C reserved pineapple juice
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Directions: |
Directions:Preheat oven to 350 degrees. Use a 12 inch black iron skillet or use a 10 inch and use the rest for cupcakes, etc. Don’t overfill or it will run over in oven.
PINEAPPLE BOTTOM:
Combine brown sugar and butter in skillet over LOW heat till mixture bubbles. Remove from heat and add crushed pineapple. Sprinkle pecans and add cherries over mixture. Set aside.
CAKE BATTER:
Cream sugar and shortening until light and fluffy. Add eggs one at a time. Sift flour dry ingredients together. Combine milk and vanilla. Add 1/3 of flour alternately with half of milk beginning and ending with flour. Stir well carefully pour batter over pineapple in skillet.
Bake for 40- 45 minutes. Remove from oven and let sit for 3-5 minutes. Invert cake onto a large serving platter or pizza pan covered in foil. Serve warm. |
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Personal
Notes: |
Personal
Notes: Another favorite at church bazaars and family get togethers.
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