Try this Pineapple upside down cake recipe, or contribute your own.

Still searching for what to cook ?

Name: Pineapple upside down cake
Prep time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 2 cups granulated sugar; 1 stick unsalted butter at room temperature; 1/4 cup vegetable shortening; 1 1/2 cups whole milk; 2 large eggs; 2 teaspoons vanilla extract; 1 20- ounce can sliced pineapple (you may use fresh pineapple if y; 2 tablespoons juice reserved (you can drink the rest!); 1 1/3 cups packed light brown sugar; Maraschino cherries stemmed (optional)

Find the most delicious recipes here

INGREDIENTS

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups granulated sugar
1 stick unsalted butter ; at room temperature
1/4 cup vegetable shortening
1 1/2 cups whole milk
2 large eggs
2 teaspoons vanilla extract
1 20- ounce can sliced pineapple (you may use fresh pineapple if y
2 tablespoons juice reserved (you can drink the rest!)
1 1/3 cups packed light brown sugar
Maraschino cherries ; stemmed (optional)

INSTRUCTIONS

1.Preheat the oven to 350 degrees F.

Make the cake batter: Combine the

flour, baking powder, salt, granulated

sugar, 1/2 stick butter, the shortening,

milk, eggs, vanilla and 2 tablespoons

pineapple juice in a large bowl. Beat with a

mixer on medium speed until well

combined. (There will still be a few small

lumps in the batter.) Set aside.

Melt the remaining 1/2 stick butter in

a 12-inch cast-iron skillet over medium

heat; (if using a cake pan, place pan in preheated oven to melt the butter) swirl to thoroughly coat the skillet.

Sprinkle the brown sugar over the butter,

making sure it's evenly distributed-you

want the entire surface of the butter to be

covered in brown sugar. Do not stir. As

soon as the sugar dissolves, remove from

the heat and layer the pineapple slices

over the top. If desired, place maraschino

cherries in the centers of the pineapple

slices.

Pour the batter evenly over the

pineapple slices and gently spread to

even out the top. Bake the cake 30 to 40

minutes, or until a toothpick inserted into

the center comes out clean.

Immediately run a knife around the

edge of the cake, then put a plate

upside down on top of the skillet. Carefully

invert the skillet so the cake is turned onto

the plate. It should come out pretty easily;

if bits of cake stick to the skillet, use a

small knife to patch it together. Let cool

slightly before cutting into wedges. It's best

served warm.

NOTES

Alert editor

Pineapple upside down cake

2 1/2 cups all-purpose flour 
2 teaspoons baking powder 
1 teaspoon salt 
2 cups granulated sugar 
1  stick unsalted butter at room temperature
1/4 cup vegetable shortening 
1 1/2 cups whole milk 
2 large eggs 
2 teaspoons vanilla extract 
1 20- ounce can sliced pineapple (you may use fresh pineapple if y 
2 tablespoons juice reserved (you can drink the rest!) 
1 1/3 cups packed light brown sugar 
  Maraschino cherries stemmed (optional)

1.Preheat the oven to 350 degrees F. 
Make the cake batter: Combine the
flour, baking powder, salt, granulated
sugar, 1/2 stick butter, the shortening,
milk, eggs, vanilla and 2 tablespoons
pineapple juice in a large bowl. Beat with a
mixer on medium speed until well
combined. (There will still be a few small
lumps in the batter.) Set aside. 
Melt the remaining 1/2 stick butter in
a 12-inch cast-iron skillet over medium
heat; (if using a cake pan, place pan in preheated oven to melt the butter) swirl to thoroughly coat the skillet.
Sprinkle the brown sugar over the butter,
making sure it's evenly distributed-you
want the entire surface of the butter to be
covered in brown sugar. Do not stir. As
soon as the sugar dissolves, remove from
the heat and layer the pineapple slices
over the top. If desired, place maraschino
cherries in the centers of the pineapple
slices. 
Pour the batter evenly over the
pineapple slices and gently spread to
even out the top. Bake the cake 30 to 40
minutes, or until a toothpick inserted into
the center comes out clean.
Immediately run a knife around the
edge of the cake, then put a plate
upside down on top of the skillet. Carefully
invert the skillet so the cake is turned onto
the plate. It should come out pretty easily;
if bits of cake stick to the skillet, use a
small knife to patch it together. Let cool
slightly before cutting into wedges. It's best
served warm.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 (1386g)
Recipe Makes: 1

Calories: 4004
Calories from Fat: 2131 (53%)

Amt Per Serving		% DV

	Total Fat 236.8g	316 %
	Saturated Fat 126.8g	634 %
	Monounsaturated Fat 72.6g
	Polyunsanturated Fat 16.1g
Cholesterol 1308.1mg		403 %
Sodium 4768.8mg		164 %
Potassium 1689.5mg		44 %
Total Carbohydrate 398.3g		117 %
	Dietary Fiber 8.5g	34 %
	Sugars, other 389.9g
Protein 71.2g		102 %
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: 4004

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe