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Created by:
Lynne Feifer
Pineapple Upside Down Cake
Course
Dessert
Cuisine
American
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Ingredients
▢
12
tablespoons
butter
▢
1
cup
dark brown sugar
▢
¼
cup
pineapple juice
▢
5
whole
pineapple rings
▢
5
Maraschino Cherries
▢
½
cup
milk
▢
1
egg
▢
1 ½
cups
flour
▢
2
teaspoons
baking powder
▢
½
teaspoon
salt
▢
½
cup
granulated sugar
▢
whipped cream(optional)
Instructions
Preheat oven to 400 degrees.
Melt 4 tablespoons of butter in an ovenproof skillet or 8- or 9-inch cake pan.
Stir in the brown sugar and continue to stir over low heat until it dissolves.
Remove from heat and add pineapple juice.
Arrange the pineapple rings in one layer of the pan and place a cherry in the center of each; set aside.
Melt the remaining 8 tablespoons of butter in a small pan. Remove from the heat and stir in the milk and egg, beating well.
Mix the flour, baking powder, salt and granulated sugar in a bowl, then add the milk-egg mixture and beat until smooth.
Pour over pineapple slices.
Bake for about 35 minutes or until a toothpick inserted comes out clean. Let cool for 10 minutes, then turn out onto a plate, fruit side up.
Serve with whipped cream
Nutrition
Calories:
3330
kcal
|
Carbohydrates:
487
g
|
Protein:
30
g
|
Fat:
146
g
|
Saturated Fat:
90
g
|
Cholesterol:
537
mg
|
Sodium:
2552
mg
|
Potassium:
1640
mg
|
Fiber:
5
g
|
Sugar:
336
g
|
Vitamin A:
4635
IU
|
Vitamin C:
5.9
mg
|
Calcium:
774
mg
|
Iron:
11.9
mg
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