Monday, July 12, 2010

#110 :: Pineapple Upside Down Cake

This had a good flavor, but it wasn't the pineapple upside down cake I imagined when I started baking it. It turned out more like shortcake. It didn't rise and it was very dense. Plus, my springform pan wasn't closed tightly and half of the brown sugar leaked out while baking, so I didn't get that dark brown topping like it should have. It was good (obviously, because we ate it ALL), but it's definitely a different kind of pineapple upside down cake.



  • 3 tablespoons butter
  • 3/4 cup brown sugar, firmly packed
  • 6 slices pineapple or 1 can (20 ounces) can of drained pineapple chunks
  • maraschino cherries
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk (*I used 1/4 cup milk and 1/4 cup pineapple juice)


In a 9-inch square cake pan, melt butter; sprinkle with brown sugar. Arrange pineapple and cherries on sugar, making a design.

Make cake batter: Cream 1/2 cup butter; gradually add 1/2 cup sugar and beat until light and fluffy. Add egg and beat well. Add sifted dry ingredients alternately with the milk; beat until smooth, ending with dry ingredients. Pour over pineapple design. Bake at 375° for about 35 minutes. Let cake cool for about 5 minutes before turning out onto a serving plate. Serve warm with whipped cream, if desired.

Makes 6-8 slices

Recipe from SouthernFood.About.Com

Star Rating: 3.5 out of 5 stars

No comments:

Post a Comment