Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

from thedailymeal.com
70 min

Soft and buttery with a caramelized brown sugar topping, this pineappke upside-down cake is a forever favorite. And when it's flipped over, the pineapple rings and maraschino cherries look stunning. There is no need to carve into a whole pineapple for this when you can find canned pineapples, which are already sweet and juicy.

Ingredients

  • ¼ cupbutter or margarine
  • ⅝ cuppacked brown sugar
  • 9pineapple slices in juice from a can, drained
  • 9maraschino cherries without stems
  • 1 ⅓ cupall-purpose flour
  • 1 cupgranulated sugar
  • ⅓ cupshortening
  • 1 ½ teaspoonbaking powder
  • ½ teaspoonsalt
  • ¾ cupmilk
  • 1egg

Directions

  1. 1

    Preheat oven to 350°F.

  2. 2

    In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

  3. 3

    In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.

  4. 4

    Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve cake warm. Store loosely covered.