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Favorite Pineapple Upside Down Cake

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  Sugar 1 Cup (16 tbs)
  Cornstarch 3 Tablespoon
  Crushed pineapple 1 3⁄4 Cup (28 tbs)
  Melted butter 2 Tablespoon
  Maraschino cherries 1⁄2 Cup (8 tbs)
  All purpose flour 1 2⁄3 Cup (26.67 tbs)
  Salt 1⁄2 Teaspoon
  Baking powder 2 1⁄4 Teaspoon
  Shortening 1⁄3 Cup (5.33 tbs)
  Eggs 2 , beaten
  Vanilla 1⁄2 Teaspoon
  Milk 1⁄2 Cup (8 tbs)

Mix 1/3 cup of the sugar with the cornstarch, add juice drained from the pineapple, and cook over direct heat in heavy 10-inch skillet which has a handle that will not burn in oven.
Stir constantly until sauce boils and becomes clear.
Add drained pineapple and butter.
Drain cherries thoroughly and arrange in a pattern in the pineapple mixture.
Sift flour, measure, and .resift 3 times with salt and baking powder.
Cream the 1/3 cup shortening until soft, add the remaining 2/3 cup sugar and the eggs, and beat vigorously until smooth and fluffy.
Stir in the vanilla.
Add flour mixture and milk alternately, beginning and ending with flour and beating well after each addition.
Pour batter into skillet over pineapple, and bake in a moderate oven (350° F.) for 35 to 40 minutes, or until center of cake is springy when lightly pressed with finger tips.
Cool in pan on cake rack about 10 minutes; then turn out onto a serving plate.

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