Pineapple Upside-Down Cake

By Yankee Magazine

Mar 31 2007


9 servings


1/4 cup stick margarine or butter
2/3 cup packed brown sugar
1 can (20 ounces) sliced pineapple in juice, drained
Marashino cherries, if desired
1 1/3 cups all-purpose flour
1 cup granulated sugar
1/3 cup shortening
3/4 cup milk
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
Whipped Cream, if desired


Heat oven to 350 degrees.

Melt margarine in 10-inch ovenproof skillet or square pan, 9x9x2 inches, in oven. Sprinkle brown sugar over margarine. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice (cherries with stems can be added after baking).

Beat remaining ingredients except whipped cream with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour over pineapple.

Bake skillet 45 to 50 minutes, square pan 50 to 55 minutes, or until toothpick inserted in center comes out clean. Immediately turn upside down onto heat-proof plate. Let skillet or pan remain over cake a few minutes. Serve warm with whipped cream.