Upside Down Cake Recipe
When I was a little girl, I remember my Mom had the best Pineapple Upside Down Cake Recipe. It had a sweet, caramel-like top and the cake was unbelieveably moist.
After my Mom passed away I looked through her collection and couldn't find her recipe for Pineapple Upside Down Cake, but I found this one later on and I think it's pretty close.
- 1-15 oz. can crushed pineapple
- 1/4 cup butter, melted
- 1 cup packed brown sugar
- 1/2 cup chopped maraschino cherries
- 3 cups all-purpose flour
- 5 teaspoons baking powder
- 1 cup shortening (butter flavored if you can find it)
- 1-1/2 cups white sugar
- 2 eggs
- 1 tablespoon vanilla
Grease a 9x13 inch pan and preheat oven to 350 degrees.
Drain crushed pineapple and reserve juice. Combine butter, brown sugar, pineapple and 2 tablespoons pineapple juice. Spread onto the bottom of a 9x13 inch pan and sprinkle with cherries.
Add enough water to the remaining juice to make 1-1/3 cup of liquid. Set aside. Combine flour and baking powder. Set aside.
Cream shortening and white sugar until light and fluffy. Add eggs and vanilla, and beat for 1 minute. Add flour mixture alternately with the juice, beginning and ending with the dry ingredients.
Pour over pineapple mixture in pan. Bake for 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes and then turn out.
If you like easy cake recipes, you'll love this one. The ingredients are pretty basic so you can easily whip it up last minute if needed.
I chose this cake recipe to add to my site because it has all the flavor of the old fashioned upside down cake, but it makes alot and uses crushed pineapple so it's perfect for parties.
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