MENU
 
 
 
 

  • Upside Down Pineapple Cake

    1 vote
    Upside Down Pineapple Cake
    Prep: 20 min Cook: 45 min Servings: 8
    by Julia Ann Souders
    63 recipes
    >
    A light yellow cake with pineapple tidbits on top and decorated with cherry and pecans; excellent for dinner dessert or a afternoon snack. Very good too, with 2 cups of blueberries on top instead of the pineapple..

    Ingredients

    • 1/4 cup butter, unsalted and melted
    • 2/3 cup light brown sugar, firmly packed
    • 1 can pineapple tidbits or rings, well drained
    • 1 1/2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon cinnamon
    • 1/2 cup butter, unsalted
    • 2/3 cup white sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 3/4 cup milk
    • 1-8 maraschino cherries
    • 15-20 pecan halves

    Directions

    1. Preheat oven to 350 F.
    2. Grease 9-inch cake pan.
    3. Melt the 1/4 c. butter and stir into the brown sugar.
    4. Pour into the cake pan, spreading evenly over the bottom.
    5. Add the pineapple tidbits or rings,
    6. Put a cherry in middle or in middle of the pineapple rings.
    7. Decorate top and edge with pecan halves.
    8. Set Aside.
    9. In small bowl mix dry ingredients together: flour, baking powder,
    10. salt and cinnamon. Set Aside.
    11. In a mixer bowl, cream the butter and sugar together until light and fluffy.
    12. Add eggs, one at a time, beat after each egg.
    13. Beat in vanilla.
    14. Begin adding the dry ingredients alternately with the milk.
    15. Beat well to blend.
    16. Pour and spread batter over the pineapple and decorations.
    17. Bake 45-55 minutes or when test toothpick comes out clean.
    18. Let cake cook 5 minutes on a rack.
    19. Run a knife around the edge of the pan to loosen cake.
    20. Turn the pan upside down over a serving platter.
    21. Serve the cake warm or room temperature with whip cream or ice cream.

    Similar Recipes

    Leave a review or comment