Pineapple Upside Down Cake
"Basic recipe from an old cookbook. Cooks like a charm every time."
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
18-22
ingredients
- 1 (15 ounce) can pineapple
- 6 tablespoons butter or 6 tablespoons margarine
- 1 cup brown sugar
- 16 halved maraschino cherries (optional)
- 2⁄3 cup shortening
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
directions
- Drain the pineapples reserving juice.
- Melt the butter in a 10x13-inch cake pan or microwave and then pour into the pan.
- Add the brown sugar and 2 tbsp of juice to the bottom of the pan and stir with the butter. Add water if necessary to the remaining juice to make 1 cup, and set aside.
- Arrange pineapple in the bottom of the pan.
- Place cherry halves in the center of the pineapple.
- Mix together the remaining ingredients including the juice, in a mixing bowl, and then pour over the pineapples.
- Bake at 350°F for 50-60 minutes. Let cool 10 minutes then invert.
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Reviews
-
Sounds like one of two things happened in your baking. Either too much juice(sugar)settled in the middle of your pan, or your oven temp is uneven. I would not give up on a great recipe! Things I'd suggest are to cut back a bit on the liquid, and rotate or move the pan half way through cooking. Best to you! Regards, DEEP -
I made this for my mom yesterday (Mothers Day). The cake tasted wonderful. The only thing was when I went to turn it out of the pan, the middle of the cake stayed in the pan.
