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Pineapple Upside Down cake
( 4 ) by ( 1 users )

Topping
1/2  cup butter 
1  cup brown sugar 
8-16  canned pineapple circles 
10  maraschino cherries, halves 

Batter
2 3/4  cups all-purpose flour 
3  teaspoons baking powder 
1/2  teaspoon salt 
2/3  cup shortening or butter 
1 1/2  cup sugar 
2  egg 
1  teaspoon vanilla essence 
3/4  cup orange juice 


1. For the Topping: Melt butter in a small pan on direct heat. Add brown sugar and stir until well blended and bubbly. Pour into a large baking dish, spreading to cover the bottom. Arrange pineapple spears on top of the brown sugar in a sun-burst pattern. Placing cherries inside the circles.Chill in refrigerator while preparing batter.
2.Sift together flour, salt and baking powder. Cream shortening/butter and sugar in a mixing bowl until light and fluffy. Add eggs and vanilla and beat until smooth.At low speed, and in alternate additions, add in the flour and orange juice, beginning and ending with the flour mixture. Beat only until smooth.
3.Remove cake pan from the refrigerator and spread batter over topping. Bake at 325 degrees for 40 minutes. Remove from oven, let stand for 5-10 minutes. Invert on a plate and serve warm.