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 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.
I was looking for a recipe without shortening. This one is okay I guess for a starting point for me anyway. I had to tweak the recipe a bit however. So I only used 1 & 1/2 tsp of vanilla. Also in the batter I used 1/4c of brown sugar and 3/4 c granulated sugar instead of the 1c brown sugar it called for. Also I added just a splash of the pineapple juice into the batter. I followed everything else according to recipe though and it came out wonderful.
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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.