You're looking at the dish that I see most often at potlucks. It never fails, Pineapple Upside-Down cake is always on the menu. That's because it's a classic. Almost all of us have had it and it brings back memories, not to mention it tastes great.
The cake portion of the recipe is a simple white cake, but the caramel-y, fruity topping (which starts on the bottom, hence the name) takes the place of frosting. It's sweet and delicious.
I brought this cake to my neighborhood Memorial Day party and it was perfect because it can withstand being outside in the heat without melting. There's a reason that this cake has made it into "classic" status and has been around for so many years.
Pineapple Upside-Down Cake
Recipe from Trisha Yearwood
- 3 Tbsp butter
- 1/2 cup light brown sugar
- 1 can (20 oz) Pineapple slices (9 slices needed)
- 5 maraschino cherries, cut in half
- 1 1/2 cups all-purpose flour, sifted
- 2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup vegetable shortening, at room temperature
- 2/3 cup granulated sugar
- 1 large egg
- 3/4 tsp vanilla extract
- 2/3 cup milk
- Use an 8x8 inch pan. Put on the burner on low heat and melt the butter. Remove from the heat and add the brown sugar, stir to combine.
- Preheat the oven to 350º
- Place the pineapple slices on top of the brown sugar mixture, 3 rows of 3.
- Cut the maraschino cherries in half and place one half in the middle of each pineapple, cut side up. Set aside.
- Sift the flour, baking powder and salt in a bowl and set aside.
- In the bowl of your stand mixer combine the shortening, sugar, egg and vanilla extract. Mix well.
- Alternatively add the flour mixture and the milk, starting and ending with the flour. Only mixing long enough to combine after each addition.
- Carefully pour the mixture on top the pineapple slices using a spatula or spoon to spread it out evenly.
- Bake for 40 minutes or until done. Check for doneness by inserting a toothpick, if it comes out clean it's done. Or you can press on the middle of the cake and if it springs back, it's done.
- Remove from the oven and flip over onto a dish, leave the pan inverted on the top for several minutes so the syrup can soak into the cake.