Can you imagine a world without <B>pineapple upside-down cake?</B> Neither can we! And this recipe is by far the greatest of all time. Brown sugar and butter create a rich, caramel glaze that coats juicy pineapple rings, maraschino cherries and a golden-brown cake—what’s not to love? But the true secret to this cake’s beauty is in the “flip” that happens when you remove it from the oven. It might sound intimidating, but it’s so much easier than you think! The result is a picture-perfect upside-down pineapple cake made from scratch.

Pineapple Upside-Down Cake

butter

brown sugar

pineapple in juice (from 20-oz can), drained

maraschino cherries

Gold Medal™ all-purpose flour

sugar

shortening

baking powder

salt

milk

Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

https://www.bettycrocker.com/videos/pineapple-upside-down-cake

An iconic and impressive dessert, the classic Pineapple Upside-Down Cake may seem intimidating at first, but give it a try, and you’ll see just how easy it is to make this tender, buttery cake from scratch. With the traditional layer of pineapple slices, red maraschino cherries and sweet brown sugar-butter sauce, it’s the “flip” that really makes this cake so special. And don’t worry, even that step is pretty easy to do too.

pineapple upside-down cake

Prep Time: 15 minutes

Total: 1 hours, 10 minutes

Servings: 9

Cost: $4.34 /serving

Author : Betty Crocker Kitchens

Ingredients

Instructions

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