Pineapple Upside Down Cake

Sandi's Recipe Collection
Sandi's Recipe Collection

Pineapple Upside Down Cake

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  • 2 1/2 Cup sifted cake flour
  • 3 Tsp. taking powder
  • 1/4 Tsp. salt
  • 1/2 Cup shortening
  • 1/2 Cup granulated sugar
  • 2 eggs (well beaten)
  • 1 Tsp. vanilla
  • 1 Cup milk
  • 1/4 Cup butter
  • 1/2 Cup firmly packed brown sugar
  • Canned pineapple slices (drained, see note)
  • Maraschino cherries


  • Mix and sift flour, baking powder, and salt.
  • Cream shortening, gradually beat in granulated sugar, mix well.
  • Add eggs and vanilla, beat thoroughly.
  • Add sifted dry ingredients, alternately, a little at a time with the milk.
  • Turn temperature control knob to 230° and put butter in skillet immediately.
  • When melted, add pineapple slices.
  • Add brown sugar mixture with cherry in center of each.
  • Pour cake batter over fruit.
  • Cover and bake 30-35 minutes or until the top is dry and springs back when lightly touched.
  • Immediately invert skillet and remove cake on a serving platter.
  • Makes 9 large servings.
  • (NOTE: For a 10 1/2-inch skillet use pineapple from a 20 oz. can; average number of slices in a can is 10. For an 11 1/2-inch skillet, use slices from a 30 oz. can; average number per can is 8. If desired, cut slices in 1/4 and arrange.)


Credit by: Sandi Weber

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