Pineapple Upside-Down Cake

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Pineapple upside-down cake[1] [2] is a sweet treat with baked pineapples.


  • 1/4 cup margarine or butter
  • 1/2 cup packed brown sugar
  • 1 can (8.5 ounces) sliced pineapple, drained
  • 7 maraschino cherries

Dinette cake batter

  • 1 1/4 cups all purpose flour (or 1 1/2 cups cake flour)
  • 1 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup milk
  • 1/3 cup shortening
  • 1 egg
  • 1 tsp vanilla


Preheat oven to 350 degrees F. Warm the margarine in round pan in oven, to melt. Sprinkle in brown sugar. Put one whole pineapple circle in the center, then cut all remaining pineapples into halves. Place halves all around the full one in the pan. Arrange cherries in the pan as well, and pecans around the center pineapple ring. Combine all the Dinette cake batter ingredients and mix. Pour over the pineapples in the pan and bake for ~45 minutes, or until a wooden toothpick can be inserted into the center and pulled out clean. Flip over onto serving plate, leave baking pan on for a few minutes before removing.


  1. Quick Cooking. Taste of Home. 2004. pp. 41. 
  2. Crocker, Betty (1979). Betty Crocker's Cookbook New and Revised Edition. Golden Press/New York Western Publishing Company, Inc.. pp. 235. ISBN 78-52003.