Traditional cake made with topping on the bottom then flipped to serve.

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Name: Pineapple Upside-Down Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Canadian
Ingredients: 1/4 cup Melted Butter spread evenly over bottom of pan; 1 cup Brown sugar spread evenly over bottom of pan; 1 can pineapple slices arrange decoratively on top of above; 6 marashino cherries halfed put in middle of pineapple slices; walnut halves optional; 1 cup Shortening cream with sugar, eggs, and vanilla; 1 cup white sugar; 3 Eggs; 2 teaspoons Vanilla extract; 2 1/2 cups cake flour sifted add baking powder and salt; 2 teaspoons Baking powder; 1 teaspoon Salt; Pineapple juice

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INGREDIENTS

Topping
1/4 cup Melted Butter ; spread evenly over bottom of pan
1 cup Brown sugar ; spread evenly over bottom of pan
1 can pineapple slices ; arrange decoratively on top of above
6 marashino cherries ; halfed put in middle of pineapple slices
walnut halves ; optional
Cake Batter
1 cup Shortening ; cream with sugar, eggs, and vanilla
1 cup white sugar
3 Eggs
2 teaspoons Vanilla extract
2 1/2 cups cake flour ; sifted add baking powder and salt
2 teaspoons Baking powder
1 teaspoon Salt
Pineapple juice

INSTRUCTIONS

Melt butter and spread evenly over bottom of pan. Sprinkle brown sugar evenly over butter and bottom of pan. Note this will become topping of cake when flipped over. Arrange pineapple slices without juice decoratively on top of sugar and butter. Cut maraschino cherries in half arrange in centers of pineapple slices. Optionally arrange walnut halves around pineapple slices.

Cream shortening, sugar, eggs and vanilla extract together. Sift flour adding baking powder, and salt. Mix dry ingredients into creamed ingredients, add pineapple syrup from can of pineapple slices.

Bake at 350 for 45-50 minutes.

NOTES

Easier to get out of pan if one uses non-stick round 9" springform cake pan

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Pineapple Upside-Down Cake

Topping
1/4 cup Melted Butter spread evenly over bottom of pan
1 cup Brown sugar spread evenly over bottom of pan
1 can pineapple slices arrange decoratively on top of above
6 marashino cherries halfed put in middle of pineapple slices
 walnut halves optional
 Cake Batter
1 cup Shortening cream with sugar, eggs, and vanilla
1 cup white sugar
3 Eggs
2 teaspoons Vanilla extract
2 1/2 cups cake flour sifted add baking powder and salt
2 teaspoons Baking powder
1 teaspoon Salt
 Pineapple juice

Cream shortening, sugar, eggs and vanilla extract together. Sift flour adding baking powder, and salt. Mix dry ingredients into creamed ingredients,  add pineapple syrup from can of pineapple slices.

Bake at 350 for 45-50 minutes.

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prettily arrange bottom of pan becomes top of cake when flipped
TMcMichael

Nutrition

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Serving Size: 1 Serving (230g)
Recipe Makes: 12 Servings

Calories: 804
Calories from Fat: 252 (31%)

Amt Per Serving		% DV

	Total Fat 28g	37 %
	Saturated Fat 14.7g	73 %
	Monounsaturated Fat 9.2g
	Polyunsanturated Fat 2.2g
Cholesterol 48.9mg		15 %
Sodium 167.9mg		6 %
Potassium 229.7mg		6 %
Total Carbohydrate 127.7g		38 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 126g
Protein 9.9g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 804

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