Fresh Pineapple Upside Down Cake
Servings: 12 pieces
Ingredients
Topping
- ⅓ cup butter, melted
- 1 cup light brown sugar
- 6-9 fresh pineapple slices
- 12-16 maraschino cherries
Cake
- 3 cups all purpose flour
- 1½ Tbsp baking powder
- ½ tsp salt
- ⅔ cup all vegetable shortening
- 1⅓ cup sugar
- 3 eggs
- 1½ tsp vanilla extract
- 1⅓ cup buttermilk
- ⅓ cup pineapple juice
Instructions
- Preheat oven to 350°F
- Line a 13" x 9" pan with parchment paper
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In a large bowl, beat together shortening, sugar and vanilla together, until smooth.
- Add half of flour mixture and half of buttermilk alternatively, continue to beat.
- Add remaining flour and beat just to incorporate flour.
- Beat in remaining buttermilk and pineapple juice, until smooth and creamy.
- Pour melted butter into prepared pan.
- Sprinkle brown sugar over melted butter.
- Line pineapple slices over butter and brown sugar.
- Place cherries in centre of each pineapple slice and between the slices and the corners of the pan.
- Pour cake batter evenly over pineapple slices.
- Bake in preheated oven for 50-55 minutes or until a toothpick inserted in centre comes out clean.
- Allow cake to cool for 5 minutes in pan.
- Flip pan over onto a serving plate or tray and allow to rest with pan in place for 10 minutes.
- Remove pan and carefully peel parchment paper off top of cake.
- Cut into 12 equal pieces and serve warm.