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Pineapple Apricot Upside Down Cake

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Ingredients
  Butter/Margarine 1⁄4 Cup (4 tbs) (1/2 Stick)
  Firmly packed brown sugar 1⁄4 Cup (4 tbs)
  Pineapple slices packed in juice 6 , drained (From 1 Pound 4 Ounce Can)
  Apricot halves 8 Ounce, drained (1 Can)
  Maraschino cherries 6
  Sifted all purpose flour 1 1⁄4 Cup (20 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Sugar 1 Cup (16 tbs)
  Vegetable shortening 1⁄4 Cup (4 tbs)
  Milk 3⁄4 Cup (12 tbs)
  Vanilla 1 Teaspoon
  Egg 1
Directions

1. Melt butter or margarine; pour into a 9x9x2-inch baking pan. Sprinkle brown sugar over butter. Arrange pineapple slices and apricot halves in butter-sugar mixture; fill centers of pineapple slices with cherries.
2. Sift flour, baking powder, salt and sugar into large bowl. Add shortening and milk. Beat 2 minutes at medium speed with electric mixer, scraping down side of bowl several times. Add vanilla and egg; beat 2 minutes longer. Pour over the fruit in baking pan.
3. Bake in moderate oven (350°) 45 minutes, or until center springs back when lightly pressed with fingertip.
4. Invert cake on serving plate; leave baking pan in place 2 minutes. Lift off pan. Serve warm with whipped cream or dessert topping, if you wish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Vegetarian
Ingredient: 
Pineapple
Cook Time: 
6 Minutes
Servings: 
4

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