Pineapple Upside-Down Cake Recipe

Can you imagine life without pineapple upside-down cake? Neither can we! And this recipe is the best ever. 

– 1/4 cup butter (or margarine) – 2/3 cup brown sugar (packed) – 9 slices pineapple (in juice, from 14-oz can, drained) – 9 maraschino cherries (without stems, if desired) – 1 1/3 cups Gold Medal All-Purpose Flour – 1 cup granulated sugar – 1/3 cup shortening – 1 1/2 tsp. baking powder – 1/2 tsp. salt – 3/4 cup milk – 1 egg


Set oven to 350°F. Butter melts in 9-inch square pan. Evenly dispersed brown sugar in melted butter.Add pineapple to brown sugar. 


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Cherry-centered pineapple slices.Scrape bowl constantly as electric mixer beats remaining ingredients in medium basin for 30 seconds on low.

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Scrape basin sometimes when pounding fast 3 minutes. Pour batter on pineapple and cherries.

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Bake till toothpick inserted in centre comes out clean, 50–55 minutes. Flip pan and heatproof plate instantly. 

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Remove pan after a few minutes of pouring brown sugar mixture over cake. Serve warm. Cover cake lightly.

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