Pineapple Upside Down Cake was invented during the 20’s. This was the time when canned pineapples were introduced by Dole. There were different pineapple recipes presented during that time — Pineapple Upside Down Cake seems to be a favorite as evidenced by several years of existence.
Unlike other cakes, Pineapple Uside Down Cake is intended to be served warm. There is something about its taste that makes it better when served warm like the the taste of caramelized sugar in taho — tasty and appetizing.
This cake is the best dessert that I had for this week. I like it because it is so flavorful and yummy. I cannot put into words the magnificent pleasure that I experienced when I was eating this cake.
On another note, this recipe makes use of shortening. I realized that not everyone is familiar with this ingredient, so I composed a post to describe it. Click here to read more about shortening.
Have you had Pineapple Upside Down Cake lately?
Try this Pineapple Upside Down Cake recipe and let me know what you think.
Pineapple Upside Down Cake
Ingredients
- 1 1/3 cups all-purpose flour
- 4 tablespoons butter
- 5 slices of pineapple use canned pineapple
- 6 tablespoons brown sugar
- 1 cup white sugar
- 1/3 cup shortening
- 1 1/2 teaspoons baking powder
- 3/4 cup milk
- 1 piece raw egg
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Place butter in a cake pan and melt by placing in the oven.
- Remove the pan from the oven, and then sprinkle some brown sugar.
- Arrange the sliced pineapples over the sugar.This will look better if you place some maraschino cherries.
- Combine all the remaining ingredients in a mixing bowl. Mix using an electric mixer until all the ingredients are well distributed.
- Pour the batter (mixed ingredients) in the cake pan.
- Bake for 45 to 50 minutes or until it passes the toothpick test.
- Remove from the oven, and then transfer to a serving plate.
- Serve while still warm. Share and enjoy!
neth says
May 9, 2011 at 7:58 pmgreat..
Carolina says
May 9, 2011 at 9:00 pmCan I substitute salted butter for the shortening?
maru says
May 10, 2011 at 12:29 amI baked it this afternoon and its great so yummmmmmmmmy
aleli says
May 15, 2011 at 10:40 pmi tried it yesterday, it was so yummy. This is my first time to bake since we didn’t have any mixer I mixed it manually and im happy with the finish product.
sheryl says
May 16, 2011 at 7:55 ami made this the other day and my family loved it.. thanks po!
sheryl says
May 16, 2011 at 7:58 ami used vegetable oil instead of shortening..it was still good 🙂
joshe says
May 16, 2011 at 12:33 pmhi!! just wanted to know what kind of milk did u used??? evaporated or fresh? thanks.
cristybutit says
May 21, 2011 at 7:54 pmI made it yesterday and it was so good. I switched a 1/3 cup of milk w/ a third cup of pineapple syrup to bump up the flavor of the cake. Thanks!
Cory says
June 13, 2011 at 7:53 amHi,
Just made this cake and it was yummy!
Thanks for the recipe.
Michelle says
August 5, 2011 at 2:03 amI loved this cake so much! The actual batter was delicious!!! I’m glad I can bake something out of scratch then what’s in a box! Thank you so much 🙂
Tharra says
January 27, 2012 at 9:45 pmI try this recipe and perfect i love it hmmm yummyyyyyyy!!
royce says
January 29, 2012 at 9:41 pmYummy!! Instead of all purpose flour i used what is called cakemeel in holland.it set beautifully. it became spongy and tasted great!!
Venus Harvey says
January 23, 2018 at 11:10 amI tried & followed this recipe and guess what… I made it!!!!