Pineapple Upside-Down Cake IV

Pineapple Upside-Down Cake IV

62
EMILYOQUIAS 0

"Bottoms up and there's the topping! No need to make frosting. The cake's ready as soon as it pops out of the oven. Use 8 to 12 cherries and walnuts, depending on how many servings you want."

Ingredients

1 h 30 m {{adjustedServings}} servings 268 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 42.5g
  • 14%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 189 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Drain pineapple and reserve 1/2 cup of the juice.
  2. Melt butter in a 9 inch round pan. Arrange cherries and walnut halves in the pan according to how many servings you want. Sprinkle with brown sugar, and then pineapple.
  3. Cream together shortening and granulated sugar until light and fluffy. Add egg and vanilla, and beat well. Sift together flour, baking powder and salt. Add alternately with reserved pineapple syrup, beating after each addition.
  4. Spread batter in pan over pineapple. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let stand 5 minutes in the pan, then invert onto plate. Serve warm.
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Reviews

62
  1. 79 Ratings

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The best.Many pineapple upside down cake recipes are too dry so I add all of the pineapple juice. I also use pineapple rings and the marichino cherries. Thank you for this recipe.

The cake was really good with a nice texture but left me a little disapointed. I have used the Justin Wilson Pineapple Upside-Down Cake and it is just hard to beat that particular recipie. I a...

Never made a scratch cake in my life.....it came out excellent....it was delicious....no one believed I actually made it...they thought it was a bakery cake...used the recipe exactly...baked 45 ...