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Cherry-Topped Pineapple Upside Down Cake

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Ingredients
For topping
  Margarine/Butter 2 Tablespoon
  Packed brown sugar 1⁄3 Cup (5.33 tbs)
  Water 1 Tablespoon
  Pineapple slices 6 , drained and halved
  Maraschino cherries 4 , halved
  All purpose flour 1 1⁄3 Cup (21.33 tbs)
  Sugar 2⁄3 Cup (10.67 tbs)
  Baking powder 2 Teaspoon
  Milk 2⁄3 Cup (10.67 tbs)
  Margarine/Butter 1⁄4 Cup (4 tbs), softened
  Egg 1
  Vanilla 1 Teaspoon
Directions

For topping: Melt 2 tablespoons margarine in ungreased 9-inch round baking pan.
Stir in brown sugar and water.
Arrange pineapple and cherries in pan.
Set aside.
For topping: Melt 2 tablespoons margarine in ungreased 9-inch round baking pan.
Stir in brown sugar and water.
Arrange pineapple and cherries in pan.
Set aside.
In medium mixing bowl stir together flour, sugar and baking powder.
Add milk, 1/4 cup margarine, the egg and vanilla.
Beat on low speed of electric mixer until combined.
Beat on medium speed for 1 minute.
Pour batter into pan over pineapple slices.
Bake in preheated 325°F convection oven on rack #2 or #3 offset for 30 to 35 minutes (or bake in preheated 350°F radiant bake oven 30 to 35 minutes) or until wooden toothpick inserted near center comes out clean.
Cool cake in pan on wire rack 5 minutes.
Loosen sides and invert cake onto a plate.
Serve warm.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Pineapple

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