Pineapple Upside-down Cake

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doesnt the title say it all.

Preparation time: 1/2 hour or less
Cooking time: 25 min

Serves: 4-10 depending how big you cut your pieces


1/2 Cup of Brown Sugar, pkd

1/4 cup butter/margarine

8 Slices of Pineapple, No. 2 can

4 Maraschino Cherries or 8 Pecan Halves

1 cup All-purpose Flour

1 tsp Backing Powder

1/4 tsp Salt

2 Eggs

2/3 cup of Sugar

1/2 cup of Pinapple Juice or Milk


Use a 9- or 10 pan, Preheat oven at 350F..

Put butter and brown sugar into pan and place over low heat to blend and cook until mixture bubbles, then remove from heat and place in cake pan. arrange pinapple slices neatly over sugar mixture, in backing pan. Drop half a cheery or nut in center of each pineapple slice. mix flour, baking powder and salt. Break eggs into a mixing bowl, beat untill thick and fluffy, then add sugar in 2 or 3 portions and beat untill thick and spongy. add a bit of flour and bit pineapple juice alternate in 3 or 4 portions, beginning and ending with flour and cutting-and-folding-in untill smooth after each. Spoon batter lightly over pineapple, then spread out gently. bake cake about 25 minutes 350. until golden brown. Cool in pan 10 minutes, then flip cake on to a plate or serving tray. best served warm, plain, or with whipped cream, or ice cream..Pineapple Upside-down Cake


to those who have case iron pans you can also use them instead of baking pans i just hate case irons pans

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