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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)
Ingredients
1/4
|
cup butter or margarine
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2/3
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cup packed brown sugar
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9
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slices pineapple in juice (from 14-oz can), drained
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9
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maraschino cherries without stems, if desired
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1 1/3
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cups Gold Medal® all-purpose flour
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1
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cup granulated sugar
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1/3
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cup shortening
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1 1/2
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teaspoons baking powder
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1/2
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teaspoon salt
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3/4
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cup milk
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1
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egg
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- 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 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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