My Easy Pineapple Upside Down Cake Recipe
As long as I can remember my family has always made this Easy Pineapple Upside Down Cake Recipe from scratch. It’s unbelievably good and will satisfy those with a real sweet tooth.
I loved as a kid watching my aunt meticulously arrange the pineapples in the cake pan. Every time I would sneakily try to steal a pineapple from the countertop. Unfortunately, I always got caught. I couldn’t help myself. I just love pineapples. It’s probably why I love this cake so much.
On top of that you have the delightful cherries mixed it in. Oh, the cherries..mmmmm!!
I call this cake the Mah Tai of cakes. You have the sweetness of the cake with the layers of pineapples and cherries. You feel like you have been transported to an island in Hawaii.
Soon I began trying to make this cake myself. My-oh-my I had some fails! Once I forgot the cherries. Another time I forgot to lay the pineapples and cherries in the right order. When I inverted the cake, I didn’t get the pretty design of the cherries inside the middle of the pineapples. EPIC FAIL.
But hey, things happens, but it still tasted good. Haha. After all these years, I think I finally mastered it.
However, throughout the years, I have noticed that there are many different ways to the make this Easy Pineapple Upside Down Cake. However, I’m biased, I feel that my family’s recipe is the best. Give it a try and let me know how it measures up to your favorite Pineapple Upside Down Cake Recipe.
Easy Pineapple Upside Down Cake Recipe
My Easy Pineapple Upside Down Cake Recipe. The cake is moist. The topping consists of caramelized pineapples and maraschino cherries for ultimate flavor!
For The Cake
- 2 cups Cake Flour
- 3 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Vegetable Shortening
- 1 1/4 cups Sugar
- 1 tsp Vanilla
- 1 cup Milk
For Pineapple Toppings
- 1/4 cup salted butter, melted
- 1/2 cup brown sugar
- 7 rings drained and juice reserved
- 1 can Maraschino cherries (without stems)
Preheat your oven to 350 degrees F. Lightly grease the bottom and sides of a 8" round cake pan with cooking spray. In a small bowl, combine the melted butter and brown sugar and pour the mixture into the bottom of the cake pan, spreading it out evenly. Arrange the pineapple rings around the pan and place maraschino cherries in between. Set aside briefly.
Sift flour; measure, add baking powder and salt; sift again.
Cream shortening; add sugar gradually; cream together until light and fluffy.
Add unbeaten eggs one at a time beating thoroughly after each addition; add vanilla.
Add dry ingredients alternately with the milk, stirring only enough after each edition to blend thoroughly. Do not beat.
Carefully pour the batter over the pineapples in the pan, careful not to disturb their placement. Bake for approx. 40-45 minutes or until the cake appears set, is light golden brown, and a toothpick inserted near the center comes out clean or with moist, not wet, crumbs.
Cool 15 minutes.
Invert the cake onto a platter or plate. Let cake remain in inverted pan 1 minute to allow sirup to train onto the cake. Serve warm or room temperature.
If you like this dessert, you might want to give this recipe a try: Best Cinnamon Roll Recipe