Thursday, May 26, 2011

Upside Down Pineapple Cake

I've been watching a lot of television since I had KC because it takes him about 30 minutes to drink a bottle so several of my recent choices in recipes have been inspired by t.v. shows. The latest comes from an episode of Desperate Housewives. The "chef" character on the show made a very scrumptious looking upside down pineapple cake. I really want to know what recipe the people behind the scenes used (or it was just fake cake altogether) because mine did not look nearly as appealing. (Why doesn't that show put out a cookbook too?) It did however, get good reviews at the work birthday party. PS: Even though I made two trips to the grocery store in one day, I still forgot the cherries....


1/4 cup butter or margarine
2/3 cup packed brown sugar
9 slices pineapple in juice (from 14-oz can), drained
9 maraschino cherries without stems, if desired
1 1/3 cups Gold Medal® all-purpose flour
1 cup granulated sugar
1/3 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg


  1. Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
  2. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
  3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

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