Pineapple Upside Down Cake

Mom didn’t make this one all that often, but it was a favorite of mine. Probably the visual appeal was as good as the taste. She dressed it up by using canned pineapple rings and putting a maraschino cherry in the hole of each ring.

Pineapple Upside Down Cake

  • 3 Tbsp butter, melted
  • 1 cup brown sugar, packed
  • 1 can pineapple (rings, chunks, or crushed), drained, 1/8 cup juice reserved
  • 1/4 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup milk
  • 1 tsp baking powder
  • 1-1/2 tsp flour
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Blend the melted butter, brown sugar, & juice in a 9″ x 13″ baking dish; add pineapple. Combine remaining ingredients in a mixer bowl; mix on medium until smooth. Pour over pineapple mixture. Bake at 350 F for 25 to 30 minutes, or until toothpick inserted in the center comes out clean.

To serve, invert each slice on the plate, so the fruit is on the top. Best served warm with whipped cream as a garnish.

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