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mom's pineapple upside down cake

(2 ratings)
PennyInKC avatar
Recipe by
Penny Burdge
@PennyInKC
Lenexa, KS

I loved this cake as a kid - super sweet and gooey - you might want to cut back the sugar!

(2 ratings)
prep time 15 Min
cook time 45 Min

Ingredients For mom's pineapple upside down cake

  • TOPPING
  • 3 Tbsp
    unsalted butter
  • 1/2 c
    dark brown sugar
  • 2 Tbsp
    pineapple juice
  • 1 can
    pineapple chunks (20 oz. can)
  • CAKE
  • 1/2 c
    sugar
  • 1/3 c
    crisco
  • 1 lg
    egg
  • 1 tsp
    pure vanilla extract
  • 1 c
    all purpose flour
  • 1 1/4 tsp
    baking powder
  • 1/4 tsp
    salt
  • 1/2 c
    pineapple juice

How To Make mom's pineapple upside down cake

  • 1
    Drain the pineapple and save the juice. Turn the oven on to 350 degrees F. Put the butter in a 9" x 9" pan and slip it in the oven until it melts. Add the brown sugar, 2 tablespoons of pineapple juice and the pineapple chunks. Stir it all up.
  • 2
    Cream the Crisco with the sugar. Add the egg and vanilla extract and beat until fluffy.
  • 3
    Whisk together the flour, baking powder and salt. Add these dry ingredients alternately with the 1/2 c pineapple juice to the creamed mixture. Beat until smooth.
  • 4
    Pour batter over the pineapple in the baking dish. Bake at 350 degrees F for 40-45 minutes. When the cake is done, immediately invert it onto a serving plate. This cake is best served warm.
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