This is one of those desserts you like to make over and over again. It is so simple – requiring just one bowl. The ingredients are pantry friendly. It takes just a few minutes to whip up. Served warm fresh out of the oven it is an absolutely splendid way to end a meal. Rich caramelized butter and brown sugar combine with tart pineapple in this cake that you bake it one way up – and serve it the other way down!
| OLD-FASHIONED PINEAPPLE UPSDIE DOWN CAKE | Print |
: Dessert
: Mrs Butterfingers
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: 8
A simple to make one-bowl cake with a caramelized butter and brown sugar and pineapple topping.
Ingredients
- 3 tbs butter
- ½ cup brown sugar
- 6 slices pineapple or one generous cup drained, diced pineapple
- 1⅓ cups all-purpose flour
- ½ cup sugar
- 3 tsp baking powder
- ½ tsp salt
- ¼ cup soft shortening or butter
- 2 large eggs
- ½ cup milk
Instructions
- Preheat oven 350F
- Have all ingredients at room temperature.
- In an 8" x 8" x 2" cake pan add the butter and sprinkle with brown sugar.
- Heat in oven until bubbly
- Remove from oven and arrange pineapple over butterscotch mixture
- In a large bowl add flour, sugar, baking powder and salt and stir thoroughly with a whisk to blend
- Cut in shortening with pastry blender or two knives until the mixture is a fine crumb.
- Make a hollow and add eggs and whisk to combine yolks and whites.
- Add milk and combine with eggs then combine with dry ingredients, mixing just until moistened.
- Pour over the pineapple mixture.
- Bake in 350F for 45 to 50 minutes.
- Turn out on plate with pineapple side up.
- Serve plain or with whipped cream.
- If desired, arrange maraschino cherries in between pieces of pineapple before baking cake.
mix ingredients just until moistened
the butterscotch mixture
sprinkle butterscotch mixture with pineapple
pour cake batter over pineapple mixture
turn out cake upside down on plate or cooling rack
