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Pineapple Upside Down Cake

Prep Time:

15 Minutes

Cook Time:

50-55 Minutes






  • ¼ cup butter

  • cup packed brown sugar

  • 9 slices pineapple in juice (from 20-oz can), drained

  • 9 maraschino cherries without stems, if desired

  • 1 ⅓ cups Gold Medal™ all-purpose flour

  • 1 cup granulated sugar

  • cup shortening

  • 1 ½ teaspoons baking powder

  • ½ teaspoon salt

  • ¾ cup milk

  • 1 egg


Step 1:

Heat oven to 350°F. In a 9-inch square pan, melt butter in the oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place the cherry in the center of each pineapple slice.

Step 2 

In a medium bowl, beat remaining ingredients with an electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping the bowl occasionally. Pour batter over pineapple and cherries.

Step 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 the plate and pan over. Leave the pan over the cake for a few minutes so brown sugar mixture can drizzle over the cake; remove pan. Serve warm. Store cake loosely covered.

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