This easy pineapple upside down cake looks impressive, but no one has to know it all comes together in a snap. Plus, it uses canned pineapple, so you can enjoy summertime tropical flavors any time of year.
Brown sugar, butter and a dash of pineapple juice are pressed into the bottom of a cake pan. Ultimately, when the pan is inverted this will create the decadent ooey gooey topping.
It is always such a moment of triumph when the cake comes out of the oven and you turn it over onto a serving plate to reveal the beautiful pineapple pattern on top. Serve wedges of this easy pineapple upside down cake with a scoop of ice cream or a dollop of whipped cream. It is a real treat and always a huge hit!
- 1 8-ounce can pineapple rings
- 2 tablespoons unsalted butter
- 1/2 cup packed dark brown sugar
- 4 maraschino cherries
- 1/3 cup vegetable shortening
- 3/4 cup sugar
- 1 egg
- 1 3/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- Ice cream or whipped cream, to serve
Gather the ingredients.
Heat the oven to 350 F. Strain an 8-ounce can of pineapple rings in a colander and reserve the liquid from the can. This flavorful juice will be used several times through the recipe to infuse pineapple flavor into every bite.
Pour melted butter into the bottom of a 9-inch cake pan and distribute evenly. In a small bowl, combine brown sugar and 1 tablespoon of the reserved pineapple juice. Sprinkle into the bottom of the cake pan and distribute evenly.
Arrange the pineapple rings in the pan on top of the brown sugar.
Fill the centers of each pineapple ring with maraschino cherries. Set aside while you make the batter.
Beat shortening, granulated sugar, and egg together until well-blended.
Combine the flour, baking powder, and salt.
Measure the remaining pineapple juice and add water as necessary to make 2/3 cup.
Add half of the flour mixture to the shortening mixture and beat to combine.
Add pineapple juice with vanilla and remaining dry mixture, beat to combine.
Pour over pineapple rings and place in oven. Bake until batter is done in the middle, about 45 minutes.
Cool 5 minutes before running a knife around the edge to loosen cake from pan.
Invert cake onto serving plate.
Serve with ice cream or whipped cream.