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Wednesday, February 6, 2013

Pineapple Upside Down Cake

Yield: 1 – 9” round

This pineapple upside down cake is not only beautiful, it is delicious and moist with a light caramel and sweet pineapple flavor. The cake is layered with maraschino cherries and pineapple rings with a sweet brown sugar glaze once the cake is taken from the pan.


  • 2 c. flour
  • 1 t. baking powder
  • 1 t. baking soda
  • 2/3 t. salt
  • 3 T. melted butter
  • ¾ c. brown sugar
  • 1 can pineapple (I use rings because I love the way it looks, but you may use chucks or crushed pineapple as well)
  • Maraschino cherries
  • ½ c. butter
  • 1 c. sugar
  • 2 eggs
  • 1 t. vanilla

Preheat oven to 350 degrees F.
Mix 3 T. butter, brown sugar and pour into greased pan. Place pineapple and cherries evenly over brown sugar mixture.
Prepare batter starting with mixing all wet ingredient beginning with sugar. Mix thoroughly.
Add dry ingredients to wet mixture and mix well.
Pour batter over pineapple and brown sugar. Make sure to gently spread/shake it level.
Bake at 350 for 1 hour
Let cool 15-20 min.
Remove from pan by loosening the edges with a knife and inverting the pan over a serving plate. 


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