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Recipes
Pineapple Upside Down Cake
Pineapple Upside Down Cake
Pineapple Upside Down Cake
This is our take on Betty Crocker's recipe for Pineapple Upside Down Cake. The cake is super moist and a family favorite at our house.
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Leftover Buttermilk
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Ingredients
1/4
cup
butter
2/3
cup
packed brown sugar
9
slices
pineapple in juice (from 14-oz can), drained
9
maraschino
cherries without stems (optional)
1 1/3
cups
Gold Medal® all-purpose flour
1
cup
granulated sugar
1/3
cup
shortening
1
teaspoons
baking powder
1/2
teaspoon
salt
3/4
cup
buttermilk
1
egg
Instructions
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. Optionally place cherry in center of each pineapple slice.
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.
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.
This cake is best served warm but you can store cake loosely covered to be served later if you wish
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