Pineapple upside-down cake became famous as the result of a 1925 cooking contest conducted by the Dole Company.
Preheat the oven to 350°F.
Melt the butter over moderate heat in a 9-inch cast-iron skillet. Add the brown sugar and continue to cook, stirring constantly, until the sugar melts and is very thick and bubbly. Rapidly arrange the pineapple rings in one layer in the skillet, pressing them down into the hot syrup, and place a cherry in the center of each, set aside.
Cream the shortening in a large bowl, add the granulated sugar gradually, and beat well. Add the vanilla, then the eggs, and continue to beat until the mixture is well blended and fluffy. Combine the flour, baking powder, and salt, and stir them together. Add them to the creamed mixture along with the milk, and beat for about 30 seconds, until the batter is thoroughly combined and perfectly smooth. Spread evenly over the pineapple rings.
Bake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean and the thick, syrupy juices are bubbling around the edges. Remove from the oven and let cool in the pan for about 5 minutes before turning out onto a serving plate, fruit side up.
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Serving Size: 1 Serving (256g) | ||
Recipe Makes: 7 Servings | ||
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Calories: 560 | ||
Calories from Fat: 137 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.2g | 20 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 76.1mg | 23 % | |
Sodium 1930.3mg | 67 % | |
Potassium 242.5mg | 6 % | |
Total Carbohydrate 105.2g | 31 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 103.1g | ||
Protein 6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 560
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