Glazed Pineapple Upside Down Cake

"This is wonderful. It is from my Mom's recipe box."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Disque photo by Disque
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Joseph A. photo by Joseph A.
Ready In:
35mins
Ingredients:
12
Serves:
24
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ingredients

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directions

  • Preheat oven to 350°F.
  • Melt first amount of margarine in a 9x9-inch pan.
  • Arrange rings over melted butter.
  • Insert cherries inside centre of rings.
  • Sprinkle with brown sugar.
  • Set aside.
  • Cream second amounts of margarine and sugar together well in mixing bowl.
  • Add eggs and beat.
  • Mix in vanilla.
  • Mix flour, baking powder and salt, together in small bowl.
  • Add flour mix to margarine mixture in 3 parts alternately with milk in 2 parts, beginning and ending with flour.
  • Stir after each addition until blended.
  • Pour over the top of the pineapples.
  • Bake in oven for 40-50 minutes.
  • Loosen edges with knife.
  • Invert onto plate and cool.
  • Serve with whipped cream.

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Reviews

  1. Fabulous buttery goodness!! Delicious....10 star recipe!! Thank you for posting! I sub butter for margarine...and pineapple juice for milk.
     
  2. Excellent! Made exactly as stated except used butter instead of margerine. Very moist. So much better than a mix.
     
  3. Very tasty cake! I made two--one dairy-free, with Fleischman's unsalted margarine, and one with butter. For both, I used pineapple juice instead of milk. Both cakes were VERY moist. The DF cake, I made in a 9x9 square pan. The butter one, I made in a 9" round, but all the batter would not fit.
     
  4. The best recipies I have found for PUC. I did substitute pineapple juice for half of the milk then added a little more juice and also used 1/2 tsp almond extract and 1/2 tsp vanilla extract. The cake was flavorful and moist and the topping was perfectly sweet. It got rave reviews from dinner guests and husband. This one is added to my cookbook, thanks for posting.
     
  5. The best pineapple upside down cake I've ever made. It was super moist and a breeze to make. Can't recommend it enough!
     
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Tweaks

  1. Very tasty cake! I made two--one dairy-free, with Fleischman's unsalted margarine, and one with butter. For both, I used pineapple juice instead of milk. Both cakes were VERY moist. The DF cake, I made in a 9x9 square pan. The butter one, I made in a 9" round, but all the batter would not fit.
     
  2. Like a previous reviewer said, I, too, used butter instead of margarine and added some of the pineapple juice along with a little milk. It came out moist. I used a 9 inch non stick cake pan. This was great!
     
  3. The best recipies I have found for PUC. I did substitute pineapple juice for half of the milk then added a little more juice and also used 1/2 tsp almond extract and 1/2 tsp vanilla extract. The cake was flavorful and moist and the topping was perfectly sweet. It got rave reviews from dinner guests and husband. This one is added to my cookbook, thanks for posting.
     
  4. Delicious Pineapple Upside Down Cake. I substitute butter for margarine and used one can of large pineapple chunks instead of pineapple rings and arranged chunks in circular fashion. Also used a 9 inch round cake pan and it turned out fabola. Hubby and daughter Sarah enjoyed it. I will make this beautiful cake again. Thank you for posting CookingMonster.
     
  5. Wonderful Cake! I doubled the recipe and put it in a large pan to take it to a church dinner. I also used butter instead of margarine. Then I made a single one just for my family. They loved it. Will definately make this one again.
     

RECIPE SUBMITTED BY

I love to cook and collect recipes. This site has all the ones that are tried and true and some of them are rated by other users.
 
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