Pineapple Upside Down Cake

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Ingredients

  • ½ C butter
  • ½ C Pioneer® Golden Light Brown Sugar, packed
  • 1 can (1 lb. 4 oz.) crushed pineapple, drained (juice reserved)
  • Maraschino cherries
  • 1 1/3 C all-purpose flour
  • 1 C Pioneer® Sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • 1/3 C shortening
  • 2/3 C reserved pineapple juice
  • 1 tsp vanilla
  • 1 egg, beaten
  • 1 T Pioneer® Confectioners Powdered Sugar

Directions

  1. Preheat oven to 350° F.
  2. In an oven proof pan, melt butter. Sprinkle Pioneer® Golden Light Brown Sugar evenly over butter. Spoon drained pineapple over brown sugar. Press cherries into the pineapple, creating your own design.
  3. In a mixing bowl stir flour, Pioneer® Sugar, baking powder and salt together.
  4. Add shortening, pineapple juice, and vanilla. Beat 2 minutes on medium speed with mixer, scraping the bowl frequently. Add egg; beat 2 more minutes.
  5. Pour batter gently over pineapple in prepared pan. Bake 45-50 minutes. Remove from the oven and sprinkle the powdered sugar over the cake. Place your serving dish on top of the cake and turn it upside down. Remove the pan and enjoy!
 

Cooks Note

Pictured is with pineapple rings, either one will work with this recipe.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.