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pineapple upside-down cake

(1 rating)
JWhiteH avatar
Recipe by
J. White Harris
@JWhiteH
Gallatin, TN

Here is a twist on this traditional old-fashioned dessert.

(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For pineapple upside-down cake

  • 1 can
    (8 ounces) sliced pineapple
  • 1/4 c
    packed brown sugar
  • 3 Tbsp
    butter, melted, divided
  • 4
    maraschino cherries
  • 4
    pecan halves
  • 3/4 c
    all-purpose flower
  • 1/3 c
    sugar
  • 1 tsp
    baking powder
  • 1/4 tsp
    salt
  • 1/8 tsp
    ground allspice
  • 1
    egg, lightly beaten
  • 1/4 c
    2% milk

How To Make pineapple upside-down cake

  • 1
    Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside.
  • 2
    In a small bowl, combine the brown sugar and 2 tablespoons butter; stir until sugar is dissolved. Pour into an un-greased 6" round baking pan.
  • 3
    Arrange pineapple slices in a single layer in pan; place cherries and pecans in center of pineapple slices.
  • 4
    In a small mixing bowl, combine the flower, sugar, baking powder, salt, and allspice. Add the egg, milk, reserved pineapple juice and remaining butter; beat just until combined. Spoon over pineapple.
  • 5
    Bake at 350° for 30-35 minutes or until cake springs back when lightly touched. Cool for 5 minutes before inverting onto a serving plate. Serve warm.
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