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Pineapple upside down cake dessert recipe

pineapple upside down cake recipe

The pineapple upside down cake is a classic dessert that is quick and easy to make. As long as you keep basic baking supplies in your food pantry along with a can of pineapple slices and jar of Maraschino cherries you are good to go. And if you happen to be lacking the Maraschino cherries it is not a deal breaker. The cherries provide mostly attractive color, but the cake still tastes great without them.

Traditionally the pineapple upside down cake is baked in a large skillet, but you can also use a square baking pan.

Recipe ingredients:

1/4 cup butter

2/3 cup packed brown sugar

1 can (approximately 16 ounces) sliced pineapple, drained of juices.

Maraschino cherries

1-1/3 cups all-purpose flour

1 cup granulated sugar

1/3 cup shortening

3/4 cup milk

1-1/2 teaspoons baking powder

1/2 teaspoon salt

1 egg

Because making this cake won’t take long, go ahead and turn on your oven for 350 degrees F. Melt your butter and pour it into your baking pan. Sprinkle the brown sugar evenly across the melted butter. The butter brown sugar mixture should cover the whole bottom of the pan. Arrange circular pineapple slices on the butter brown sugar. Place cherries in the center of each pineapple slice.

In a large mixing bowl, prepare the cake batter. Stir together the dry ingredients (flour, sugar, baking powder, and salt) then beat in (preferably with an electric mixer) the shortening, milk, and egg. Beat on high speed for about 3 minutes. You want a nice smooth batter. Make sure no chunks or clumps of ingredients persist. Pour the batter onto the pineapples. Bake the cake for about 50 to 55 minutes. The cake will be done when a toothpick inserted in the center comes out clean. This is the standard test for most cakes.

Remove the cake from the oven and now the moment of truth has arrived. You need to flip the cake upside down onto a big plate or serving platter. Using hot pads and holding the pan on two sides, take a deep breath and flip it upside down onto the plate. Then just let it sit there with the baking pan on top for a couple minutes to give gravity a chance to work everything loose. When you lift the baking pan, you should have a perfect pineapple upside down cake. If some wreckage occurred when you flipped it over, make some repair work by putting the pineapples back in place while the cake is still warm.

These cakes are really yummy and after you make your first, you will make sure to keep a can of pineapple in the cupboard so you can make one whenever the desire for dessert strikes.

Easy variation: Don’t think you have time to even mix up a simple batter from scratch? Use a yellow cake mix from the store. Tastes good and makes a decent substitute. In this case, you will need a larger 13 x 9 baking pan.

© Falbe Publishing.

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