Pineapple Upside-Down-Cake

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Staying home during the Virus had made me gain weight. But I've been baking a whole lot more with my daughter. I've been making Pineapple Upside-Down-Cake for over 30 plus years and have never deviated from the original recipe (Not my recipe). I have also used this recipe with Sliced Peaches, and it, too, came out beautiful. 


Ingredients.

  • 1/4 Cup of Butter
  • 1/2 Cup of Firmly Packed Brown Sugar
  • 7 Slices of canned Pineapple Drained very well
  • 7 Maraschino Cherries
  • 1 1/4 Cup of All-Purpose Flour
  • 1 Cup of Sugar
  • 2 Teaspoons of Baking Powder
  • 1/2 Teaspoon of Salt
  • 1 Large Egg
  • 6 Tablespoons of Vegetable Shortening
  • 3/4 Cup of Whole Milk
  • 1 Teaspoon of Vanilla Extract
  • Option- Powdered Sugar as well as Whipped Cream.
  • 9-Inch Cake Pan or Springform Pan.


Use parchment paper on the bottom on the pan. If using a Cake pan, make sure to Butter up and flour up. If using a Springform Pan, do the same thing but place a foil on the very bottom to mitigate leaks. You may skip the Butter and Flour if using non-stick, but still grease it up a bit of cooking spray.

Place butter in the pan and melt in the oven. Skip this part if you melt butter separately. Stir in brown sugar and spread out evenly. 

Arrange pineapple slices on top of butter and brown sugar. Place one cherry, cut-side up in the center of each pineapple slice.

Mix and sift all dry ingredients together in one large bowl. In a separate bowl, mix wet ingredients. Pour wet ingredients on to dry ingredients and mix on low using a hand mixer. Increase speed and beat on for about 3 minutes until smooth. Pour batter evenly over pineapple slices. Smooth top by rotating pan (centrifugal force) a few times. Pound pan on the surface too. 

Bake for 40-45 MInutes until wooden pick comes out clean. Cool on a wire rack for 10-Minutes. Carefully invert on to a serving plate and let it rest another 10-Minutes. Serve!!!
















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