Mom's Pineapple Up-Side Down Cake (Gmj)

Course : Cakes
Serves: 1
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2 tablespoons shortening -- crisco
2 tablespoons butter or margarine
1/2 cup brown sugar -- packed
5 slices pineapple -- (5 to 6)
1 jar marschino cherries
1 1/4 cups cake flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
1 teaspoon vanilla
1 large egg -- unbeaten
1/2 cup milk

Preparation / Directions:

Mix shortening, butter and brown sugar all together in a greased 8x8x2" pan. Place on low heat, until mixture is blended and bubbly. Arrange pineapple sliced on mixture, putting the cherries in centers of pineapple slices. Let Stand. Cake: Sift dry ingredients into bowl. Put in shortening, add milk and vanilla. Beat 150 stokes, or 2 minutes on electric mixer. Add egg, and beat until blended well. Pour batter over pineapple mixture in cake pan. Bake at 375 deg. F for 30-40 minutes or until done. Loosen cake from sides of pan, with knife, then turn out upside down. Serve warm, or cold. With or without whipped cream, or ice cream. * You may double recipe for 9x12" pan.


Nutritional Information:

3694 Calories (kcal); 137g Total Fat; (31% calories from fat); 30g Protein; 629g Carbohydrate; 266mg Cholesterol; 2447mg Sodium

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