PINEAPPLE UPSIDE-DOWN CAKE RECIPE – BETTYCROCKER.COM
Provided by: Betty Crocker Kitchens
Total time: 1 hours 10 minutes
Prep time: 15 minutes
|1/4 cup butter|
|2/3 cup packed brown sugar|
|9 slices pineapple in juice (from 20-oz can), drained|
|9 maraschino cherries without stems, if desired|
|1 1/3 cups Gold Medal™ all-purpose flour|
|1 cup granulated sugar|
|1/3 cup shortening|
|1 1/2 teaspoons baking powder|
|1/2 teaspoon salt|
|3/4 cup milk|
- Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
- In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.
Calories 390 , CarbohydrateContent 62 g, CholesterolContent 40 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 270 mg