Sunday, July 18, 2010

Pineapple Upside-Down Cake

When this recipe came up in the rotation, Wayne was surprised to discover that the method for getting the pineapple on top is to turn the cake upside-down! I guess he'd never thought about it before. He was excited to learn a new skill, and we were excited to eat his creation, even despite the fact that none of us like maraschino cherries!Pineapple Upside-Down Cake

1/4 cup butter or margarine
1/3 cup brown sugar
9 slices canned pinepple
3 maraschino cheeries
1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup shortening
2/3 cup sugar
1/2 teaspoon vanilla
1 egg
2/3 cup milk

Preheat oven to 350°. Put butter in an 8x8" pan and place in oven until the butter melts. Sprinkle brown sugar over the butter and top with the pineapple slices, with a cherry in each center. Sift together the flour, baking powder and salt. In another bowl, cream the shortening with the sugar until light and fluffy. Add the vanilla and egg and beat vigorously. Stir in the dry ingredients alternately with the milk. Pour the batter over the pineapple and bake for 45 minutes. Invert the pan on a wire cake rack; let stand 1 minutes before removing the pan to allow the syrup to drain onto the cake. Serve warm, plain or with whipped cream.


  1. Today Wayne's doing the blueberry variation. Once it's complete, it will get its own post.

  2. Or maybe it won't. Just substitute 2 cups of blueberries for the pineapple and cherries and proceed as directed for the original recipe.