Pineapple Upside-Down Cakes

This recipe group is listed in Dessert: Cakes


Grandma's Upside-Down Cake

From Doris Jorgensen


Serving for eight

Prep 20 minutes, baking 40 minutes

Things You Need

  • 2 Mixing bowls
  • Heavy 10" oven-proof skillet
  • Electric hand mixer
  • Range or hot plate
  • Oven to bake in
Pineapple Upside-Down Cake

Ingredients

  • 1 (1 lb. 4 oz.) can Dole sliced pineapple in syrup
  • 1 1/2 t baking powder
  • 1/2 t salt
  • 1/4 cup (1/2 stick) butter
  • 1/2 cup milk
  • 2/3 cup firmly packed light brown sugar
  • 1/4 cup vegetable shortening
  • 1 egg
  • Maraschino cherries
  • 1/4 t grated lemon rind
  • 1 cup unsifted all-purpose flour
  • 1 t lemon juice
  • 3/4 cup sugar
  • 1 t vanilla

Directions

  1. Preheat oven to 350°
  2. Drain pineapple, reserving 2 tablespoons syrup
  3. Melt butter in a heavy 10” ovenproof skillet. (If skillet doesn't have an ovenproof handle, wrap handle with foil)
  4. Stir in brown sugar and the 2 tablespoons pineapple syrup
  5. Blend thoroughly
  6. Remove from heat
  7. Arrange pineapple slices in sugar mixture
  8. Place a maraschino cherry in the center of each slice
  9. Combine flour, sugar, baking powder and salt in a large bowl
  10. Add milk and shortening
  11. Beat at high speed with electric mixer for 2 minutes
  12. Add egg, lemon rind, lemon juice and vanilla
  13. Beat for another 2 minutes
  14. Pour over pineapple in skillet and spread evenly
  15. Bake at 350° for 40 minutes
  16. Cool on wire rack for 5 minutes
  17. Invert onto serving plate
  18. Serve warm

Optional

Could be baked in muffin tins.


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