Community Pick
Pineapple Upside Down Cake
photo by Oliver1010
- Ready In:
- 55mins
- Ingredients:
- 12
- Yields:
-
1 cake
- Serves:
- 8
ingredients
-
Topping
- 1⁄4 cup butter
- 1⁄2 cup brown sugar
- 8 canned pineapple slices, drained well
- 5 maraschino cherries, halves
-
Batter
- 1 1⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄3 cup shortening or 1/3 cup butter
- 2⁄3 cup sugar
- 1 egg
- 1 teaspoon vanilla essence
- 1⁄2 cup orange juice
directions
- Topping: Melt butter in a small skillet on direct heat.
- Add brown sugar and stir until well blended and bubbly.
- Pour into a 9" square baking dish, spreading to cover the bottom.
- (Alternately, microwave butter and brown sugar in a 9" square glass baking dish till well blended and bubbly).
- Arrange pineapple spears and maraschino cherry halves on top of the brown sugar in a sun-burst pattern.
- Chill in refrigerator while preparing batter.
- Batter: Sift together flour, salt and baking powder.
- Cream shortening/butter and sugar in a mixing bowl until light and fluffy.
- Add egg and vanilla and beat until smooth.
- At low speed, and in alternate additions, add in the flour and orange juice, beginning and ending with the flour mixture.
- Beat only until smooth.
- Remove cake pan from the refrigerator and spread batter over topping.
- Bake at 325 degrees for 40 minutes.
- Remove from oven, let stand for 5-10 minutes.
- Invert on a plate and serve warm.
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Reviews
-
Delicious! I'm not one of the world's champion bakers, but I managed to make a perfectly acceptable, even presentable cake. Like others, I used the pineapple juice I had at hand from draining the pineapple chunks (I've never even seen canned spears), instead of the orange juice. I also found that it took an extra 10 minutes to cook, but I was using a round pan because the square one was in use.
see 22 more reviews
Tweaks
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This recipe made a lovely, impressive cake. The only problem that I had was that it took longer to cook than the recipe called for -- about 25 minutes extra! This might be just my oven which is a tad tempermental but I highly reccommend testing the cake first rather than doing what I did and taking it out of the pan only to have to put it back in to finish cooking! Instead of the orange juice called for, I used the unsweetend pineapple juice from the can. I also used pineapple rings rather than spears because it was all I could find. The recipe doesn't say what to do with the cherries so I put them in the pan at the same time as the pineapple. Also, I used a round pan rather than a square one because it was all I had clean.
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Awesome cake! It was so moist and delicious! I (for the first time ever) substituted applesauce for the oil and I'm sure it tasted the exact same. I made this cake in 2 9" round pans, with the intention of giving the second one to my parents tomorrow. My two young boys DEVOURED one cake, by themselves!!! I did follow the directions to extra topping and I probably will just follow the recipe exactly next time because it was super sweet...but soo, sooo good!
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Beautiful cake! I doubled the recipe but made some healthful changes. I halved the amount of butter in the topping and used water as a replacement. I replaced the butter in the batter with applesauce. I also added some pecans to the topping amongst the pineapple pieces. I took other cooks' advice and replaced the orange juice with pineapple juice. My husband had no idea that I had made any changes at all and half the cake was gone when I got up this morning!
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Odd, I followed the instructions, but used pineapple juice instead of the orange others mentioned and stuck it all in a 9 inch circular cake pan...everything was really tasty, but I barely had any cake...it turned into an upside down pineapple tart! lol! Next time I'll probably make twice the batter :)
RECIPE SUBMITTED BY
Honeybeee
New Delhi
I live in New Delhi, India. I am a stay-at-home grandmom. I spend a fair amount of time on the net....and while surfing for a recipe ran into this site. After that; this is it....a one-stop station for every kind of recipe. I have no favourite cookbook but love collecting recipes from any source. I play a lot of scrabble (Any potential scrabblers out there?!) and hate cooking in summers. Temperatures run into the 40 degrees cent. range and our kitchens are not airconditioned!! I love travelling and, given a chance, would take a month long luxury cruise which touched exotic ports! Aaaahhh....pure bliss!!!!