Pineapple Upside Down Cake

Sunday, January 28, 2007

Pineapple Upside Down Cake

  could not wait to try this new silicone pan I was given for photographing a conference by Demarle. Don't judge the photo by that statement.

prep time:10

cook time:50

total time:60


  • 1/4 cup butter
  • 2/3 cup packed brown sugar
  • 9slices pineapple in juice (from 20-oz can), drained
  • 9 maraschino cherries
  • 1 1/3 cups ap flour
  • 1 cup sugar
  • 1/3 cup shortening
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 egg


  1. Preheat the oven to 350. (I had this silicone pan, but use something that will hold the volume of a 9 inch square pan.
  2. Melt the butter in the microwave, then pour into the bottom of your pan. Sprinkle the brown sugar over the butter, then arrange the pineapples in a pattern of your hearts desire.
  3. Beat the remaining ingredients in a mixing bowl, on low for about a minute. Once mixed thoroughly raise the mixer speed to to high, and beat for 3 minutes. Pour your cake batter over the pineapples and sort of slam the container to release any air bubbles.
  4. Bake for 50-55 minutes. Being super careful, flip the cake onto your serving dish immediately before allowing it to cool.

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