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Pineapple Upside Down Cake

By

Traditional pineapple with cherries in the middle, with the butter and brown sugar that forms the lovely topping. This is the best Pineapple Upside Down cake I ever tasted. I've had many compliments on it.

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Ingredients

  • TOPPING:
  • 1/2 cup brown sugar
  • 1/4 cup butter, melted
  • 7 slices canned pineapple
  • 7 maraschino cherries
  • CAKE:
  • 2 cups flour
  • 1 1/2 cups sugar
  • 1/2 cup butter, softened
  • 1 1/4 cups milk
  • 2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 eggs
  • 1/2 teaspoon vanilla

Details

Servings 12
Preparation time 20mins
Cooking time 70mins

Preparation

Step 1

Heat oven to 350°F.

Sprinkle brown sugar in bottom of pan. Drizzle 1/4 cup melted butter over the brown sugar. Place the pineapple slices in each of the indentations of a pineapple upside down cake pan, or fit them nicely in the bottom of a large rectangle pan. Place 1 cherry in the center of each pineapple slice. Set aside.

In a large bowl combine the remaining ingredients. Blend on low speed for 1 minute, scraping bowl often. Beat on high speed for 3 minutes scraping bowl occasionally. Pour the batter over the pineapple.

Bake for 50-55 minutes, until a toothpick inserted in center comes out clean. Immediately turn pan upside down onto serving plate.

Make 8 servings.

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