The Best Pineapple Upside Down Cake
- Ready In:
- 1hr 10mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
-
For Topping
- 2⁄3 cup brown sugar
- 1⁄3 cup butter
- 1 teaspoon vanilla
- 1⁄2 teaspoon cinnamon
- 9 canned pineapple rings
- 9 maraschino cherries
-
For Cake
- 2 egg yolks
- 1⁄2 cup granulated sugar
- 1 1⁄2 cups flour
- 2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1⁄4 cup shortening
- 1⁄4 cup butter
- 1⁄4 cup pineapple juice
- 1⁄4 cup half-and-half
- 1⁄4 cup buttermilk
- 1 teaspoon vanilla
- 2 egg whites
directions
- In ungreased cake pan, mix brown sugar, and 1/3 cup butter. Add 1 teaspoons vanilla and cinnamon. Sit on stove over low heat till brown sugar melts. Remove from heat and arrange pineapple rings and cherries in a decorative design. Set aside.
- In mixer bowl, Beat yolks till thickened. Add granulated sugar and mix till lemony. Move to a small bowl and set aside. In same mixer bowl, mix 1/4 cup butter, pineapple juice, half and half, buttermilk, and 1 teaspoons vanilla. Add flour, baking powder and salt. Blend thoroughly and add yolk mixture.
- In CLEAN mixer bowl, whip egg whites till stiff. Fold into main mixture and spoon into pan over fruit. Don't pour it, it will disturb your design!
- Bake 350° for 35-40 minutes. Invert onto serving plate and allow pan to rest over top of cake for several minutes before removing.
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RECIPE SUBMITTED BY
<p><span style="color: #993366;">I credit my mother and aunt for my love of cooking--Mom for her creativity and my aunt for putting the apron on me and letting me go. I enjoy baking most of all and when I get time, that's what I do for fun. There's never a shortage of takers! During the holidays I am a maniac for baking cookies and every year around late October, I start prowling for new creative, different ideas.</span></p>