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Pineapple Upside Down Cake

January 29, 2011

An old time lovely cake that was always a family favorite.  Originally known as “skillet” cakes and cooked on top of the stove with cast iron pans (easy to flip as well).  I like to make it in a cast iron pan but seems mine has disappeared (must buy a new one very soon).  Here I have made it in a regular cake pan.  A great festive dessert served with whipped cream or wonderful as is in the morning with steaming cups of coffee.

Pineapple Upside Down Cake


  • 1 1/2 C. Flour
  • 2 1/2 t. Baking Powder
  • 1/4 t. Salt
  • 1/3 C. Shortening
  • 2/3 C. Sugar
  • 1 Lg. Egg (beaten)
  • 3/4 t. Vanilla Extract
  • 1/2 C. Milk
  • 3 T. Butter (melted)
  • 3 T. Brown Sugar
  • 4 Slices Fresh Pineapple
  • 6 Maraschino Cherries
  • 1 Cup Heavy Cream (Optional-for whipped cream garnish)


  1. Whisk together the flour, baking powder and salt (or sift)
  2. Cream together the shortening and sugar
  3. Add the beaten egg; beat thoroughly and add the vanilla
  4. Add dry ingredients alternately with the mil; stir only enough after each addition to blend thoroughly
  5. Pour the melted butter in cake pan; add the brown sugar
  6. Add the pineapple decoratively; add the cherries
  7. Pour the batter over the pineapple
  8. Bake at 350 degrees for 45-50 minutes
  9. Remove from oven and place on wire rack to cool for 10 minutes
  10. Run a sharp knife around the edge of the pan and invert the cake onto the serving plate
  11. Garnish with “soft” whipped cream*

*   Soft Whipped Cream / Soft Peak – When you turn your whisk upside down, the peaks are just starting to hold. They’re soft and melt back into themselves after a second

(Serves 6-8)

Recipe from “Woman’s Home Companion Cook Book”

5 Comments leave one →
  1. January 29, 2011 23:08

    OH, I think I see a dessert coming on tomorrow!!

  2. January 29, 2011 15:23

    It’s beautiful!!!!!


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