Pineapple Upside Down Cake

Recipe by Honeybeee
READY IN: 55mins
YIELD: 1 cake




  • 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.