Pineapple Upside-Down Cake IV Recipe - Allrecipes.com
Pineapple Upside-Down Cake IV Recipe
  • READY IN hrs

Pineapple Upside-Down Cake IV

Recipe by  

"Bottoms up and there's the topping! No need to make frosting. The cake's ready as soon as it pops out of the oven. Use 8 to 12 cherries and walnuts, depending on how many servings you want."

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Ingredients Edit and Save

Original recipe makes 1 9-inch round pan Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Drain pineapple and reserve 1/2 cup of the juice.
  2. Melt butter in a 9 inch round pan. Arrange cherries and walnut halves in the pan according to how many servings you want. Sprinkle with brown sugar, and then pineapple.
  3. Cream together shortening and granulated sugar until light and fluffy. Add egg and vanilla, and beat well. Sift together flour, baking powder and salt. Add alternately with reserved pineapple syrup, beating after each addition.
  4. Spread batter in pan over pineapple. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let stand 5 minutes in the pan, then invert onto plate. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Mar 05, 2007

The best.Many pineapple upside down cake recipes are too dry so I add all of the pineapple juice. I also use pineapple rings and the marichino cherries. Thank you for this recipe.

 
Most Helpful Critical Review
Nov 27, 2002

The cake was really good with a nice texture but left me a little disapointed. I have used the Justin Wilson Pineapple Upside-Down Cake and it is just hard to beat that particular recipie. I added some pecan and almond slivers along with a touch more brown sugar and pineapple juice the next time I made the cake and these items added a little more variety.

 
Jun 25, 2006

Never made a scratch cake in my life.....it came out excellent....it was delicious....no one believed I actually made it...they thought it was a bakery cake...used the recipe exactly...baked 45 minutes...only left stand for 5 minutes and it dripped down the sides and looked great...not dry a bit...used peacans since we just got back from a trip to the Savannah crushed pinapple with the magic bullit and put one canned ring in the middle....eveyone loved it...

 
Aug 29, 2002

I tried this once when I was having guests over, and they absolutely loved it. And this is coming from one who's usual baking attempts are mostly disasters. This will be one of my favorites.

 
May 15, 2011

I made this with a yellow cake mix, but made the topping as directed. I did use a pineapple ring in the middle, and omitted the cherries. It was wonderful, and got rave reviews. Super easy and fast!

 
Apr 26, 2010

Made this tonight and it was very good! I followed the recipe exactly aside from not having walnuts or cherries, but the end result was really good! Will definitely make this one again.

 
May 15, 2009

Pineapple Upside Down Cake is my husbands favorite, and this did not disappoint! It came together very easily and baked up perfectly. I will make this again! Thanks for posting :)

 
Oct 24, 2006

I am totally confused as to what happened here...The original recipe was for 6, I changed it to 12, which means instead of a round pan it has to go in a lasagna type pan. Well everything went okay until it was time to pour the batter over the Pineapples, THERE WASN'T ENOUGH BATTER!!!!!!! I had to rush and doctor it up with a second batter batch. How can this be?? The flavor was good but unfortunately because of the experience I won't make it again.

 

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Nutrition

  • Calories
  • 268 kcal
  • 13%
  • Carbohydrates
  • 42.5 g
  • 14%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 189 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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