Pineapple Upside Down Cake (9-inch square pan)

pineapple cake

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A conversation with friends reminded me about this recipe for Pineapple Upside Down Cake. A smaller recipe for a few people. You can blame my friends for this one. They always say I need to cook in smaller portions. This is a smaller version of the one I usually make. Don’t worry I will post that version as well as another version I found thanks to Williams-Sonoma (they have an AWESOME individual cake pan that I want!!) Hope you enjoy it!!

(9-inch square pan) 
cup butter or margarine
cup packed brown sugar
slices pineapple in juice (from 14-oz can), drained
maraschino cherries without stems, if desired
1 1/3
cups Gold Medal® all-purpose flour
cup granulated sugar
cup shortening
1 1/2
teaspoons baking powder
teaspoon salt
cup milk
  1. 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.
  2. 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.
  3. Bake 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Immediately place the heatproof serving plate upside down over the pan; turn plate and pan over. Leave pan over cake for a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

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