Pineapple and maraschino cherries help form the delicious topping on this upside down cake. Make it your own using pears or peaches as a substitute!
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1/3 cup Land O Lakes® Butter
3/4 cup firmly packed brown sugar
12 slices pineapple, well-drained
1 (10-ounce) jar maraschino cherries, stems removed
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup firmly packed brown sugar
2/3 cup Land O Lakes® Butter, softened
3 large Land O Lakes® Eggs
2 1/2 teaspoons vanilla
3/4 cup milk
*Substitute 1 (16-ounce) can peach or pear slices, well drained.
Heat oven to 350°F.
Melt 1/3 cup butter in 9x13-inch ungreased baking pan in oven. Stir in 3/4 cup brown sugar. Spread mixture evenly in pan. Arrange 12 pineapple slices on top. Place cherry in center and between each pineapple slice, if desired.
Combine flour, baking powder and salt in bowl; set aside.
Combine 1 cup brown sugar and 2/3 cup butter in bowl; beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs 1 at a time, until well mixed. Stir in vanilla. Gradually add flour mixture alternately with milk, beating at low speed and scraping bowl often after each addition.
Gently spread batter over pineapple. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Loosen sides of cake from pan by running knife around inside of pan. Invert cake onto serving platter; let stand 5 minutes. Remove pan. Cool completely.
Explore reviews fromour online community
It was very good. My dad says that it reminds him of the pineapple upside-down cake that he had growing up. I have made this recipe 2 times so far and will make it many more times.
I melted the 1/3 cup of butter in a bowel and mixed in the 3/4 cup of brown sugar and then put it in the cake pan and put the pineapple slices on top of it and then put them into the 350 degree oven for 5 minutes and then flipped the pineapple slices over before covering it with the batter.
It was OK. I followed the recipe except that I added a little bit of the pineapple juice to the batter and only 2tsp vanilla. In a previous review the writer says it was more like a biscuit. Fairly accurate! Its a very dense, but not super dry cake. I like it as a bread with a very wet surface. Not caramel-y at all. Maybe next time I'll dry the pineapple with a cloth? I tasted the raw batter, should have listened to my tongue! Nothing like a yellow cake. Will use for sweet biscuits.
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A classic recipe making a modern day comeback! Upside-down cakes are simple to make and delicious to eat, especially if you go beyond the traditional pineapple.