Pineapple Upside-Down Cake is a classic!
It is called Upside-Down Cake because you put the topping in the pan first and then the batter. After baking you invert it and present the cake on a cake plate. It can be served just “as is” or with a Fruit Sauce (which is explained below).
The pineapple rings and cherries on top give it a beautiful presentation. This cake is relatively easy to make and everyone will rave about it!
1/4 c. butter
1/4 c. dark brown sugar
1 can (1 lb. 4 oz.) sliced pineapple
9 maraschino cherries
1/4 c. pecan halves
1 1/4 c. sifted all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 c. sugar
1/4 c. shortening
3/4 c. milk
1 tsp. vanilla
Heat oven to 350 degrees. Put butter into 9″ x 9″ x 2″ baking dish and set over low heat until melted. Swirl butter so that bottom of pan is coated. Sprinkle brown sugar evenly over bottom of pan. Drain pineapple (reserving syrup and one slice of pineapple). Arrange remaining slices in pan. Press a cherry into center of each slice. Arrange pecans between slices.
Sift flour, baking powder and salt into mixing bowl. Stir in sugar. Add shortening and milk. Beat 2 minutes or 300 strokes. Scrape side of bowl frequently. Spoon batter over the pineapple slices. Bake 50- 60 minutes. Place large serving plate face down over cake and pan. Turn plate and cake upside-down at once. Leave for 1 to 2 minutes. Lift off pan.
This cake be enjoyed just like this, OR with the Fruit Sauce below.
1 Tbs. cornstarch
2 Tbs. dark brown sugar
Reserved pineapple juice
Reserved slice of pineapple
2 tsp. lemon juice
1 Tbs. butter
Mix cornstarch and brown sugar in small saucepan. Stir in pineapple syrup slowly, keeping mixture smooth. Place over medium heat and cook, stirring constantly, until sauce is thickened and clear. Remove from heat. Chop pineapple slice. Add with lemon juice and butter. Stir well. Serve warm over cake.