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Pineapple Upside-Down Cake
Pineapple Upside-Down Cake
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Prep Time:
15 minutes
Total Time:
1 hour 10 minutes
Indulge in the timeless delight of pineapple upside-down cake. Caramelized brown sugar glaze, juicy pineapple rings, and maraschino cherries crown a golden-brown cake. The magical flip upon baking creates a stunning masterpiece, effortlessly crafted from scratch.
Ingredients:
  • 1/4 cup butter
  • 2/3 cup packed brown sugar
  • 9 slices pineapple in juice (from 20-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 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
Instructions:
  • Preheat oven to 350°F. Melt butter in a 9-inch square pan in the oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over the brown sugar and place a cherry in the center of each slice.
  • In a medium bowl, use an electric mixer to blend the remaining ingredients on low speed for 30 seconds, scraping the bowl constantly. Increase the speed to high and beat for 3 minutes, scraping the bowl occasionally. Pour the batter over the pineapple and cherries.
  • Bake for 50 to 55 minutes until a toothpick inserted in the center comes out clean. Invert a heatproof serving plate over the pan right away, flip both over, and let the pan sit on the cake briefly to allow the brown sugar mixture to drizzle over it. Remove the pan and serve the cake warm. Store the cake loosely covered.

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