Pineapple Upside-Down Cake

13 ingredients
5 steps

Ingredients

  • 3 Tbsp. butter or margarine
  • 1/2 c. brown sugar, packed
  • 7 pineapple slices, well drained
  • 7 maraschino cherries, drained
  • 1/4 c. pecan halves
  • 1/2 c. sugar
  • 2 tsp. baking powder
  • 1/3 c. shortening, butter or margarine
  • 1 egg
  • 1 tsp. vanilla
  • 1 1/4 c. flour, unsifted
  • 1/4 tsp. salt
  • 1/2 c. pineapple liquid

Directions

  1. 1
    Melt 3 tablespoons butter in a 9-inch layer pan. Spread butter evenly. Sprinkle brown sugar over butter. Arrange fruits and nuts in sugar mixture.
  2. 2
    Mix 1/3 cup butter with granulated sugar until creamy. Add egg and vanilla. Beat well.
  3. 3
    Mix flour, baking powder and salt thoroughly. Add to creamy mixture alternately with pineapple liquid. Spread batter over fruit in pan.
  4. 4
    Bake at 350° for 35 minutes or until cake springs back with touched lightly. Cool a few minutes in the pan.
  5. 5
    Loosen cake from sides of pan and invert on serving plate.

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