Pineapple Upside-Down Cake Recipe
Pineapple upside down cake is a flavorful dessert that is fun to prepare and serve. The cherries and nuts form the top of the cake as it is inverted and topped with whipped cream. The cream cheese and butter makes the pineapple upside down cake soft and heavenly.
Ingredients
3 tablespoons butter or margarine
1 No. 2 can (2 1/2 cups) pineapple tidbits or crushed pineapple
Maraschino cherries California walnut halves
2/3 cup brown sugar
1/3 cup shortening
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/4 cups sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Directions
Topping: Melt butter in 9x1 1/2 inch round pan.
Drain pineapple, reserving 1/2 cup syrup.
Arrange maraschino cherries and nuts in bottom of pan.
Cover with brown sugar, then the pineapple.
Cake: Cream together shortening and granulated sugar.
Add egg and vanilla;beat till fluffy.
Sift together dry ingredients; add alternately with reserved pineapple syrup, beating after each addition.
Spread over pineapple.
Bake in moderate oven (350°) 45 to 50 minutes.
Let stand 5 minutes; invert on plate.
Serve warm.
Top each piece with a dollop of whipped cream, if desired Or call on loaf size yellow cake mix.
Follow package directions, using reserved pineapple syrup for the liquid.
Drain pineapple, reserving 1/2 cup syrup.
Arrange maraschino cherries and nuts in bottom of pan.
Cover with brown sugar, then the pineapple.
Cake: Cream together shortening and granulated sugar.
Add egg and vanilla;beat till fluffy.
Sift together dry ingredients; add alternately with reserved pineapple syrup, beating after each addition.
Spread over pineapple.
Bake in moderate oven (350°) 45 to 50 minutes.
Let stand 5 minutes; invert on plate.
Serve warm.
Top each piece with a dollop of whipped cream, if desired Or call on loaf size yellow cake mix.
Follow package directions, using reserved pineapple syrup for the liquid.
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