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Pineapple Upside Down Cake

Gadget.Cook's picture
  Butter 1⁄4 Cup (4 tbs)
  Brown sugar 1 Cup (16 tbs)
  Canned pineapple slices 8
  Maraschino cherries 8
  Eggs 3
  Salt 1⁄2 Teaspoon
  Sugar 1 1⁄2 Cup (24 tbs)
  Cake flour 1 1⁄2 Cup (24 tbs), sifted
  Baking powder 1 1⁄2 Teaspoon
  Scalded milk 3⁄4 Cup (12 tbs)
  Butter 2 Tablespoon
  Vanilla 1 Teaspoon

Add salt to eggs and beat them until light and fluffy.
Add sugar gradually and continue beating until thick and lemon colored.
Sift flour and baking powder.
Add flour mixture to the batter gradually, blending well.
Scald milk and add butter.
Add this hot mixture all at once to the batter and stir quickly until thoroughly blended.
Add vanilla and blend.
Pour over pineapple slices in skillet.
Cover and place over low heat.
Bake 35-40 minutes on top of the range.
Tilt cover during last 5 minutes of baking time to aid in drying top of cake.
This cake may also be baked in the oven at 350F about 45 minutes.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4545 Calories from Fat 838

% Daily Value*

Total Fat 94 g145.1%

Saturated Fat 52.1 g260.7%

Trans Fat 0 g

Cholesterol 836.8 mg278.9%

Sodium 1935.2 mg80.6%

Total Carbohydrates 903 g300.9%

Dietary Fiber 33 g132%

Sugars 704.3 g

Protein 56 g112.3%

Vitamin A 61.5% Vitamin C 169.8%

Calcium 102.5% Iron 21.5%

*Based on a 2000 Calorie diet

Pineapple Upside Down Cake Recipe