PINEAPPLE UPSIDE DOWN CAKE

Course : Cakes
Source:
Serves: 6
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Just a good old fashioned DELICIOUS cake! Easy to make. Won't last long! Nita Holleman
 

Ingredients:

---Preheat Oven to 350 Degrees F.
---For the Upside Down Topping:
---In bottom of baking pan, melt:
2 tablespoons Pure Butter
---Sprinkle with:
1/3 cup Dark Brown Sugar, firmly packed
---Arrange on top of this:
8 slices canned Pineapple, drained (I use Pineapple in Heavy Syrup)
8 medium Maraschino Cherries
---Set pan and topping aside.
---For the Cake:
---Sift together and set aside:
1 3/4 cups sifted Cake Flour
1 1/2 teaspoon Baking Powder (check freshness date)
1/4 teaspoon table salt
---Cream until smooth:
1/4 cup Crisco shortening or Butter or mix of Butter/Shortening OK
---Slowly add and cream into this:
3/4 cup granulated sugar
---Add to mixture and beat well:
1 large fresh egg, (at room temperature), beaten
---Add sifted flour mixture, alternating in thirds with a mixture of:
1/2 cup sweet milk (whole milk or Half and Half, NOT low fat)
1 teaspoon Pure Vanilla Extract
---Spread batter over topping in pan.
---Bake at 350 degrees F. for about 40 minutes or until lightly browned and a toothpick stuck in the center of the cake comes out clean.
---Remove from oven. Let stand to cool for 5 minutes. Loosen sides of cake with spatula. Let cool a few more minutes. Place plate upside down on pan.
---Delicious served warm or cold, with or without ice cream or whipped whipped cream.
 

Preparation / Directions:

None needed except assembly of materials.


2 Kitchen's say:
  (4 3/4 Stars!)
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