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Pineapple Upside-Down Cake

Serves 8 | 

The classic dessert made even easier.



Ingredients:

1/4 cup butter
2/3 cup packed brown sugar
9 slices pineapple in juice, drained
9 maraschino cherries
1 cups flour
1 cup granulated sugar
1/3 cup shortening
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg

Directions:

  1. Heat oven to 350° F.
  2. In a 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices in pan and place a cherry in the center of each pineapple slice.
  3. In a medium-sized bowl, beat together flour, sugar, shortening, baking powder, salt, milk and egg, with an electric mixer on low speed for 30 seconds. Beat on high speed for 3 minutes. Pour batter over pineapple and cherries.
  4. Bake 50 to 55 minutes. Place serving plate over the pan and carefully turn over. Let the cake stand (with the pan on top of the cake) for a few minutes to allow brown sugar mixture to drizzle over cake. Remove the cake from pan and serve warm. 
Pineapple Upside-Down Cake
Serves 8
1/4 cup butter
2/3 cup packed brown sugar
9 slices pineapple in juice, drained
9 maraschino cherries
1 cups flour
1 cup granulated sugar
1/3 cup shortening
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg
  1. Heat oven to 350° F.
  2. In a 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices in pan and place a cherry in the center of each pineapple slice.
  3. In a medium-sized bowl, beat together flour, sugar, shortening, baking powder, salt, milk and egg, with an electric mixer on low speed for 30 seconds. Beat on high speed for 3 minutes. Pour batter over pineapple and cherries.
  4. Bake 50 to 55 minutes. Place serving plate over the pan and carefully turn over. Let the cake stand (with the pan on top of the cake) for a few minutes to allow brown sugar mixture to drizzle over cake. Remove the cake from pan and serve warm. 
Season: Spring
Course: Dessert
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Pineapple Upside-Down Cake

Serves 8

Ingredients:

1/4 cup butter
2/3 cup packed brown sugar
9 slices pineapple in juice, drained
9 maraschino cherries
1 cups flour
1 cup granulated sugar
1/3 cup shortening
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg

Pineapple Upside-Down Cake

1/4 cup butter
2/3 cup packed brown sugar
9 slices pineapple in juice, drained
9 maraschino cherries
1 cups flour
1 cup granulated sugar
1/3 cup shortening
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg

Directions:

  1. Heat oven to 350° F.
  2. In a 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices in pan and place a cherry in the center of each pineapple slice.
  3. In a medium-sized bowl, beat together flour, sugar, shortening, baking powder, salt, milk and egg, with an electric mixer on low speed for 30 seconds. Beat on high speed for 3 minutes. Pour batter over pineapple and cherries.
  4. Bake 50 to 55 minutes. Place serving plate over the pan and carefully turn over. Let the cake stand (with the pan on top of the cake) for a few minutes to allow brown sugar mixture to drizzle over cake. Remove the cake from pan and serve warm. 

Pineapple Upside-Down Cake

Serves 8
  1. Heat oven to 350° F.
  2. In a 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices in pan and place a cherry in the center of each pineapple slice.
  3. In a medium-sized bowl, beat together flour, sugar, shortening, baking powder, salt, milk and egg, with an electric mixer on low speed for 30 seconds. Beat on high speed for 3 minutes. Pour batter over pineapple and cherries.
  4. Bake 50 to 55 minutes. Place serving plate over the pan and carefully turn over. Let the cake stand (with the pan on top of the cake) for a few minutes to allow brown sugar mixture to drizzle over cake. Remove the cake from pan and serve warm. 
Season: Spring

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