Pineapple Upside Down Cake

This is such a pretty cake so I wanted to give it a try. The fluffy white cake, fruit and warm buttery brown sugar make this quite a treat!

You’ll need:
1/4 cup of butter
2/3 cup of brown sugar
Pineapple slices
Maraschino cherries
1 1/3 cups flour
1 cup sugar
1/3 cup shortening
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup of milk
1 egg

Preheat oven to 350 degrees.

Combine flour and granulated sugar in a bowl.

Add in egg and baking powder.

And the salt…

Don’t forget the milk!

Add the shortening and mix on low speed for 3 minutes.

Let that sit aside while we prep the pan.

Melt butter.

I used a heart shaped foil pan since Valentine’s Day is tomorrow! Be sure and generously spray whatever pan you use with non-stick spray.

Then pour melted butter into pan.

Sprinkle the brown sugar over the melted butter.

Use a spatula to spread the butter and brown sugar evenly in the pan.

Now for the pineapple slices!

Use a fork and place pineapple slices evenly in the pan.

Starting to come together.

Put the stemless maraschino cherries in the holes of the pineapple slices.

So pretty!

Now pour the cake batter over the brown sugar, butter, pineapple and cherries.

Bake for 50-55 minutes at 350 degrees until the cake passes the toothpick test.

Nice and golden brown!

If you are going to serve this cake immediately, place the cake on a serving platter. I wanted to put the cake back in the pan so I used parchment paper for this step.

Immediately after removing the cake from the oven, turn it upside down on your serving platter or parchment paper.

Let is sit for 10 minutes allowing the brown sugar and butter to settle into the cake.

Wooohoo so pretty!

Now use a spatula or two to move the cake back into the pan. This maybe a little difficult because the cake is so moist. I let mine sit for over an hour before moving it back into the pan.

Ta-Da!!

Enjoy!