Tag Archives: pineapple and cherries cake

Pineapple Upside-Down Cake

 

 

 

Pineapple Upside Down Cake

 

 

 

 

Pineapple Upside-Down Cake 

There are some recipes that just cannot be improved upon, and Betty Crocker’s pineapple upside-down cake recipe is one of them.  This is one of those true comfort food recipes.  It was my father’s favorite and was what he had for his birthday every year.

The only thing I changed is the pineapple.  Because I’m attempting to start a backyard pineapple grove, I use fresh pineapple instead of the canned.  Perhaps once my grove begins to supply me with pineapples I’ll get a core and slicer so my slices look more uniform. but for now I just try my best.  Although for presentation the canned cirles of pineapple look best if you are a pineapple junkey use chunks that will load every slice with lots of the sweet fruit.

Pineapple Upside Down Cake with Chunk Pineapple
Pineapple Upside Down Cake with Chunk Pineapple

 

 

 

 

 

 

The only special item you’ll need for this recipe is a dish that is large enough to invert the baking dish on, once the cake is done.  A flat cake dish will work, as long as it is heat resistant, but watch out for the dripping sugar that will ooze out.

Ingredients for Betty Crocker’s Pineapple Upside-Down Cake

  1. 1/4 cup (1/2 a stick) butter
  2. 2/3 cup packed Dark Brown Sugar
  3. Pineapple slices ( enough to cover the pan)
  4. Maraschino Cherries ( at least one for every pineapple slice)
  5. 1 1/3 cups all purpose flour
  6. 1 cup granulated sugar
  7. 1/3 cup shortening
  8. 1 1/2 teaspoons baking powder
  9. 1/2 teaspoon salt
  10. 3/4 cup milk
  11. 1 egg

Directions for Pineapple Upside-Down Cake

Preheat oven to 350º.

In a 9 inch square pan melt butter in the oven.  Once the butter is melted sprinkle the brown sugar evenly over the melted butter.  Arrange the pineapple slices over the brown sugar and place a cherry in the center of each slice( you can add more cherries if you wish).

add more cherries if you like

 

 

 

 

 

 

 

In a mixer bowl beat the remaining ingredients on low speed until combined.  Once combined mix on medium speed for about 3 minutes ( scraping down the sides) until all is smooth and completely combined.

Pour the batter over the pineapple and cherries and even to edges.

Bake for 50 – 55 minutes until a toothpick inserted into the center comes out clean.  Immediately place a heat proof plate over the pan and invert leaving the pan on the cake for a few minutes so that the brown sugar can drizzle over the cake.  Remove cake pan and serve warm.  Store cake loosely covered.  Serve plain or embellish with a dollop of whipped cream or a scoop of vanilla ice cream.

pinup1

 

 

 

 

 

 

Here are a few items to help make this recipe:
WellBake Square Cake/Lasagna Pan 9 Inch. Superior Quality Nonstick Silicone Bakeware + 10 Year Guarantee
Rosanna Decor Bon Bon Footed Square Cake Stand White

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Now this is something I can really sink my teeth into!  A sure 5 paw recipe, and as a birthday cake “hmmmm” , if my doggie years equal 7 to your 1, I guess I should be seeing Prime Rib with the bone and pineapple upside-down cake 7 times a year.  I’m putting in my order right now !

IMG

 

 

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

Ingredients

  1. 1/4 cup (1/2 a stick) butter
  2. 2/3 cup packed Dark Brown Sugar
  3. Pineapple slices ( enough to cover the pan)
  4. Maraschino Cherries ( at least one for every pineapple slice)
  5. 1 1/3 cups all purpose flour
  6. 1 cup granulated sugar
  7. 1/3 cup shortening
  8. 1 1/2 teaspoons baking powder
  9. 1/2 teaspoon salt
  10. 3/4 cup milk
  11. 1 egg

Instructions

  1. Preheat oven to 350º.
  2. In a 9 inch square pan melt butter in the oven. Once the butter is melted sprinkle the brown sugar evenly over the melted butter. Arrange the pineapple slices over the brown sugar and place a cherry in the center of each slice( you can add more cherries if you wish).
  3. In a mixer bowl beat the remaining ingredients on low speed until combined. Once combined mix on medium speed for about 3 minutes ( scraping down the sides) until all is smooth and completely combined.
  4. Pour the batter over the pineapple and cherries and even to edges.
  5. Bake for 50 - 55 minutes until a toothpick inserted into the center comes out clean. Immediately place a heat proof plate over the pan and invert leaving the pan on the cake for a few minutes so that the brown sugar can drizzle over the cake. Remove cake pan and serve warm. Store cake loosely covered. Serve plain or embellish with a dollop of whipped cream or a scoop of vanilla ice cream.
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